Bruschetta with Avocado and Prosciutto

Ingredients:
1 loaf French bread, sliced diagonally into 1/2-inch thick slices
1/4 cup olive oil
1 large clove garlic, sliced in half
2 ripe avocados
1 teaspoon lemon juice
1 clove garlic, minced
2 tablespoons minced red onion
1 tablespoon mayonnaise
1 tablespoon sour cream
Kosher salt and freshly ground black pepper, to taste
1 Roma tomato, seeds remove, cut into small dice
2 ounces prosciutto, thinly sliced, fat removed

Method of Preparation:
1. Place oven rack in the second from the top position.  Preheat broiler.  Brush each side of the bread slices lightly with olive oil.  Place in a single layer on a baking sheet.  Place under the broiler, watching carefully, until bread turns a light golden brown.  Turn slices and toast the other side.  (The slices will not all toast at the same rate, so turn, toast, and remove from pan as each slice is ready.)
2. Rub the cut side of the garlic clove over the toasted bread.  Arrange on a serving platter.
3. Remove avocado meat from the skin, sprinkle with the lemon juice, and coarsely mash. Place in a bowl with the garlic and red onion.
4. Combine the mayonnaise and sour cream; fold gently into the avocado mixture; season to taste with salt and pepper.
5. Spread some of the avocado mixture over the bruschetta, top with some of the tomato and then some of the prosciutto.  Serve immediately.

Cooking with Class airs on NBC 10 in Providence and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. The recipes were created by Linda Melfi.