- 1 loaf fresh ciabatta bread
- 8 slices smoked salmon
- 1 bunch watercress, cleaned
- 2 avocados
- 1 English cucumber, sliced 1/8-inch thin
- 4 teaspoons olive oil
- Salt and pepper, to taste
Slice ciabatta bread into 1-inch-thick slices and brush with good olive oil. Toast each slice on the grill until color develops on both sides. Set aside for later.
Remove the pits from the avocados and slice carefully. Layer the avocado slices directly on the grilled bread.
Drizzle a little olive oil on the avocado and sprinkle with a pinch of salt.
Shingle the sliced cucumber on top of the avocado. In a small bowl, toss the watercress with some olive oil and a little salt — no pepper. Lay the watercress on top of the cucumber.
Drape the smoked salmon on top of the watercress, drizzle with the remaining olive oil and crack a small amount of black pepper on top.
Split each slice in half, arrange and serve as desired.