4 avocados, halved and pitted (you can adjust according to your numbers–figure 1/2 an avocado serves two people)
1/3 cup olive oil
1/2 cup balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon thyme, finely chopped
2 tablespoons roasted garlic, finely minced
1 baguette or French bread loaf, cut into 1/4 inch slices
Ahead of time, prepare the sauce. Mix the olive oil, balsamic vinegar, salt, pepper, thyme, and garlic into a small bowl, stirring vigorously. Set sauce mixture aside.
After halving and pitting the avocados, place them on the grill with their green insides facing down for 2-3 minutes. Be careful not to leave them on the grill too long or the fleshy insides will stick to the grill and ruin your presentation. The idea is merely to leave the green insides down long enough to acquire the nice black grill marks along the face.
Turn the avocados over with the skin side now facing down, fill the open pit with your sauce mixture, and grill for another 5-7 minutes. With the skin-side down, you need not be too concerned with burning the avocados as they will have natural protection from their peel. Give the sides of the avocado a gentle squeeze before removing from the grill to make sure that the inside is warm and soft. If so, it’s ready to be served.
Remove from the grill and serve with small spoons so that guests can scoop the avocado out of the skin and onto their baguette slices.
source: Gaucho Garcia