PREPARING THE AVOCADO CREAM
Cut the avocado in half, remove the pit, extract the pulp with a spoon, and mash it with a fork in a bowl. Add salt, pepper, and the juice of half a lemon. Stir well and set aside.
COOKING THE EGGS
In a pot, bring water to a boil with a few spoonfuls of wine vinegar. Grease a ladle with a bit of oil, then break an egg into it. Immerse the ladle in the boiling water and leave it for 2 minutes. Remove it and place the egg in cold water.
CREATING THE SALMON ROSES
Cut the smoked salmon slices into 4 long strips and roll them from one end to the other to create a rose shape. Use your fingertips to flatten the base slightly so the roses open a bit. Set them aside.
ASSEMBLING THE BRUSCHETTA
Toast the bread on both sides. Spread the avocado cream, add the salmon roses, the soft egg, and a few drops of Giusti 4 Gold Medals Balsamico.
