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 (1/4 cup) 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) . Zest and juice the Lemon (1) . In a small bowl, combine minced garlic cloves, lemon zest, lemon juice, Ground Black Pepper (to taste) and Olive Oil (1/4 cup) . 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 Juice (2 Tbsp) and Olive Oil (2 Tbsp) .

Cut bread crosswise into 1-inch wide slices. Brush both sides of bread lightly with Olive Oil (1/4 cup) . 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.

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!