I’m fairly new to avocado. It’s not exactly a local crop around here, you see, and at the same time not too affordable, either -if we’re talking organic-wise-. I’ve only bought it a couple of times before and it made its way into a tasty mixed salad with croûtons and then into a lovely spread on another occasion. What can I say – I loved it from the very start!
I just wish I could buy it more often. This week I’ve been lucky – as I managed to get it for an acceptable price (for a change!) and straight away I knew what I would do with it: that delicious spread made on one previous occasion.

Considering the fact I bake bread every single week (haven’t bought it for the last 4 years or so) , there’s always a high demand for spreads in our house. Don’t get me wrong – of course we love to eat bread on its own, too! Especially on the day its baked… I wonder, is there anyone out there who could possibly resist fresh loaf of crusty bready goodness? I sincerely doubt it.

Well, about spreads… these are a story for itself. I like making them as much as I like eating them! While I’m not too picky, I do have a couple of favorite tastes: for example, this tuna spread I wrote about not long ago. And now this avocado spread… oh my, what a treat! Now I understand the enthusiasm people feel about guacamole – which is the next on my to-do list!

You need:
one ripe avocado
(red) onion
fresh lemon juice
fine sea salt
pink peppercorns, crushed and whole
Pecorino Romano, grated
sliced radishes, for decoration

1. Half and pit the avocado (save the pit) and using a spoon, scoop out the flesh.
2. Place the avocado flesh in a bowl and mash with a fork quickly, then place in the pit (optional). Immediately drizzle with a generous amount of freshly squeezed lemon juice.
3. Season with salt and crushed pink peppercorns, then add a desirable quantity of grated cheese and stir gently.
4. Cover the bowl with plastic wrap and transfer to the fridge. Allow to cool for 20′ or so, then serve with oven-toasted slices of bread (preferably home made), olive oil drizzled and garlic-rubbed. Garnish with radish slices and whole pink peppercorns. Serve right away!