Prep the following:
Crostini:
1 good quality French baguette
Extra –Virgin olive oil
Good-quality salt
Thinly slice the baguette and place slices on a baking sheet. Brush generously with high quality extra-virgin olive oil (we love the oils from California Olive Ranch), and sprinkle with salt (we like Himalayan fine pink salt) and freshly ground black pepper. Bake at 350 degrees until golden; start checking at 5 minutes and stay close by – these go from golden to blackened pretty quickly.
Peppercorn-seared Ahi:
A 5-6 oz. filet (approx.. ¾ to 1-inch thick) of very good quality Ahi
Coarsely ground black pepper
This should be made ahead of time, since it needs to chill in the fridge.
Spread crushed black pepper on cutting board. Press Ahi into the pepper (try the Lampong Black Indonesian pepper from the Spice House). Repeat on other side. Sear quickly on both sides in a preheated hot sauté pan for approximately 1 minute on each side. The center should remain quite red.
Aoili:
½ C. mayonnaise (homemade or good quality store bought)
Juice of ½ lemon
2 tsp. good quality garlic powder or 1 clove crushed garlic
1 tsp. Dijon or brown mustard
Salt and pepper to taste (store mayo may not need salt)
Combine and let flavors mingle for at least ½ hour.
To assemble the bruschetta, top each crostini slice with:
A dollop of crème fraiche
Slice of peppercorn-seared Ahi
Sliced avocado
Cilantro
Dollop of aioli
Serve immediately.
