I’m too Sexy for my Grill: Grilled Avocado with Prosciutto

Grilled Avocado. I know you love your grill. In fact, I have seen you in that backyard of yours cooing into its grates. I bet you grilled half the summer away with that smoky look of longing burning in your eyes. The lusty licking of flames doesn’t scare you. Yep, you and your grill got a good thing going on.

I get the attraction. The lure of tasty summertime meals served charred and smokin’ in the sultry summer air is enough to get anyone’s grill on.

But be honest– after an entire summer of grilling are you feeling restless? Are you longing for something sautéed and saucy? It’s only natural. Flames are great, but do you ever wonder what sous vide would be like? What? I am just asking…even a grill master has the right to look around a little bit, so long as you keep your tongs in your apron.

Now I am not suggesting any drastic changes between you and that sweet grill of yours. I know it’s a mighty sexy beast. But maybe just maybe you’ve grown tired of the same old routine. Maybe grilling has lost some of its heat.

Well, lucky for you, grilling isn’t just for burgers, steaks, and chicken! So put your brain to work and spend the last rays of summer fantasizing about fun foods that you may not have considered grilling!

That’s just what me and my old grill did. We shook things up. Introduced a few new flavors. Nothing exotic, nothing dangerous. But the thrill of the unfamiliar reminds me just what a grill I got. Look at the hot mess we made! The bread is grilled, the prosciutto is grilled. Even the avocado is grilled!

grilled avocadoGrilled Avocado & Prosciutto Open-Faced Sandwich serves 2

CLICK here for a printable recipe

  • 2 slices of rustic bread
  • olive oil, as needed
  • 2 slices prosciutto, a bit thicker than usual
  • 1 avocado (halved, pitted & peeled)
  • Lime juice, as needed
  • Salt, to taste

Prepare the grill for medium-high indirect heat. Brush both sides of each slice of bread with olive oil, and grill, on one side about 30 seconds; flip and repeat. Remove from grill and set each slice on a serving plate.

Grill the whole prosciutto slices until crisp and well colored, about 2 minutes per side. Lay one slice on top of each piece of bread.

Brush the avocado halves (pitted and peeled) with fresh lime juice and olive oil. Grill, cut side down, for 1 to 2 minutes, creating grill marks. Turn to create crosshatch marks, and grill for 1 to 2 minutes more. Top bread and prosciutto with the grilled avocado. Sprinkle with salt.


Greg Henry

Sippity Sup

“Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.”