Calamari, Avocado, and Grapefruit Bruschetta

Peel a Garlic (1 clove) clove. De-stem, deseed, and mince the Jalapeño Pepper (1). Clean the Fresh Squid Tubes (1 lb).

Mince the Red Onions (4 Tbsp) and 3 Garlic (3 cloves) cloves. Dice the Red Bell Pepper (1/2) and Avocado (1). Supreme and dice the Grapefruit (1).

Chop the Fresh Cilantro (1/2 cup). In a small bowl, combine minced garlic cloves, zest and juice from Lemon (1) Ground Black Pepper (to taste) and Olive Oil (4 Tbsp). Whisk to combine.

Add fresh squid tubes, and toss to combine. Set in the refrigerator for 20 to 30 minutes to marinate. In a medium bowl, combine jalapeno pepper, cilantro, red onion, red bell pepper, grapefruit, avocado, Salt (to taste), Lime (1) and Olive Oil (2 Tbsp).

Cut bread crosswise into 1-inch wide slices. Brush both sides of bread lightly with Olive Oil (4 Tbsp). Set aside. Heat grill to a medium heat, about 375 degrees F (190 degrees C). Grill bread for 1 to 2 minutes on each side, until toasted and lightly browned.

Transfer toasts to a cutting board. Gently rub toasts on one side with peeled garlic. Discard any remaining garlic. Grill fresh squid tubes for 1 to 2 minutes per side, turning once. Transfer to a cutting board.

Slice the squid tubes into 1/4-inch rings. Add to salad, and toss to combine. Arrange Rustic Italian Bread (1 loaf) on a platter, and top each slice with a large spoonful of the calamari mixture. Serve immediately. Enjoy!