Avocado, Smoked Oyster, and Pistachio Bruschetta

• 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

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.
2. Immediately transfer them to a bowl to stop the cooking.
3. In a small bowl, toss the oysters with the pimenton.
4. Preheat the broiler with the rack set 4 to 5 inches from the flame or element.
5. Broil the bread on one side until very dark brown, even slightly blackened in spots, 2 or 3 minutes.
6. Transfer to a plate.
7. Divide the avocado flesh between the two bread slices and spread with a knife.
8. Top with the oysters, then the green olives and pistachios.
9. Sprinkle with a little salt, and eat.

pistachios, oysters, paprika, bread, avocado, green olives, salt

Taken from www.epicurious.com/recipes/food/views/avocado-smoked-oyster-and-pistachio-bruschetta-382558 (may not work)