Shortly after the first time I went to Cork Wine Bar, a bustling neighborhood restaurant a few blocks from me in Washington, D.C., I started making one of their signature appetizers for dinner parties. It’s simply bruschetta with sliced avocado, crushed pistachios, a drizzle of pistachio oil, and a sprinkle of fleur de sel. It is rich and pretty perfect as an hors d’oeuvre. When I started making it for myself, it wasn’t quite doing the trick. I wanted a little protein on there, as well as something to cut the richness. A can of one of my favorite products, smoked oysters, was the answer, as were tart green olives. I like to pump up the smokiness even further by tossing the oysters with a little smoked paprika, but I’ll leave that up to you. With or without it, this appetizer has grown up into a meal.

　　

Ingredients

2 tablespoons raw shelled pistachios

　　1 (3-ounce) can smoked oysters in olive oil, drained

　　1/4 teaspoon pimenton (smoked Spanish paprika) (optional)

　　2 thick slices rustic-style bread

　　1/2 very ripe avocado, peeled and pitted

　　5 or 6 large green olives, pitted and chopped

　　Fleur de sel or other best-quality flaky sea salt

　　

Step 1

Heat the pistachios in a small, dry skillet over medium heat, shaking the pan frequently, until they are very fragrant and starting to brown in spots, 2 or 3 minutes. Immediately transfer them to a bowl to stop the cooking.

　　

Step 2

In a small bowl, toss the oysters with the pimenton.

　　

Step 3

Preheat the broiler with the rack set 4 to 5 inches from the flame or element. Broil the bread on one side until very dark brown, even slightly blackened in spots, 2 or 3 minutes. Transfer to a plate.

　　

Step 4

Divide the avocado flesh between the two bread slices and spread with a knife. Top with the oysters, then the green olives and pistachios. Sprinkle with a little salt, and eat.

　　Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Text copyright © 2011 by Joe Yonan; photographs copyright © 2011 by Ed Anderson. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Joe Yonan is the food and travel editor at the Washington Post, where he writes the award-winning "Cooking for One" column. Joe's work also earned the Post the 2009 and 2010 James Beard Foundation's award for best food section. He is the former travel editor at the Boston Globe. Visit www.joeyonan.com.