Instructions:

1. Make bruschetta topping a couple of hours ahead and put in refrigerator. Take it out at least 30 minutes before serving - best at room temperature.

2. Cut avocado into two halves and remove the pit. Carefully cut a thin slice off of the bottom so the avocado will sit without rolling around on the plate. (open fleshy part is the top)  

3. Brush olive oil on the top of the avocado and grill (flesh side down) on a hot grill for 1 minute and 30 seconds, lift and turn to about a 90 degree angle to get a # effect and grill for another minute and 30 seconds.

4. Fill the hole with the bruschetta mixture and top with sea salt.

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