Becca's No Garlic Calamari Bruschetta

By Becca Marvail 12/12/2023

Ingredients:

For Calamari:

• 1 lb fresh squid tubes and tentacles
• 1 lemon (juice and zest)
• Fresh ground black pepper
• ¼ cup olive oil
• ¼ cup buttermilk (or milk with lemon juice)
• 1 tbsp finely minced onion

For Salad:

• 1 jalapeno pepper (stemmed, de-seeded, and minced)
• ½ cup chopped cilantro
• ¼ cup minced red onion
• ½ diced red bell pepper 
• 1 grapefruit supremed and diced
• 1 avocado diced
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

For Bread:

• 8 slices Cinderella White Russian bread
• 2 tbsp olive oil

Directions:

1. In a small bowl, mix together the squid (slicing open the tubes length-wise), the milk, lemon juice, lemon zest, olive oil, pepper, and onion. Set aside and marinate for 30 minutes. 
2. While waiting, prepare the salad. Mix together the jalapeno, cilantro, red onion, red bell pepper, grapefruit, lime juice, oil, salt and pepper. DO NOT ADD THE AVOCADO YET. 
3. Once the 30 minutes are up, grill the squid at low heat (1-2 minutes on each side). The squid will shrink up quickly, but be sure to not over-cook it as it can make the squid tough.
4. Brush the slices of bread with olive oil, and then grill until golden brown.
5. Chop up the grilled squid into tiny pieces and add to the salad. 
6. Add in the avocado and mix until the ingredients are combined. 
7. Top the bread with a big spoonful of the salad and serve. 

Yum