Tomato and smashed avocado bruschetta appetizer, a California spin on an Italian classic.
Preheat a cast iron plate for griddle over medium high flame. Grill the bread on each side until charred.
Rub one side of each slice of the grilled bread with the garlic clove to your liking, the brush lightly with olive oil. Season with a pinch of sea salt.
Slice the avocado, discard the pit and scoop the flesh into a bowl. Squeeze some of the lemon juice on top, add a pinch of sea salt and lightly smash it with the back of a spoon or fork.
Scoop the avocado on top of the bruschetta and sprinkle with the sliced tomatoes.
Meanwhile pan sear the tempeh in the same cast iron skillet until golden brown and crispy to your liking. (You might want to add a light drizzle of olive oil to help it along).
Sprinkle the tempeh on top of the bruschetta together with the hemp seeds.Garnish with the basil and fresh chives and serve promptly.