How does a chef who was born, raised and classically trained in England wind up here on the West Coast, creating a unique blend of California and Caribbean cuisine, with a few dashes of France and Italy tossed in? For Tony Corke, the founder and chef of Chaparosa Grill, it required time working in some of the finest restaurants in Europe and then taking a long detour through the West Indies. And it paid off. Corke, who studied culinary arts at Shrewsbury College of Arts and Technology, now operates two Chaparosa Grills, which are celebrated for their varied menu of distinctive dishes – everything from Bahama Beef and Cariba Calimari to Fresh Tomato-Basil Pizza and Chicken Dijon. And then, of course, there’s this tasty appetizer.

AVOCADO FETA BRUSCHETTA
Makes 4 servings

INGREDIENTS
1     baguette, cut diagonally into 12 slices
5     Roma tomatoes, diced
1     avocado, diced
6     oz. feta cheese, crumbled
6     basil leaves, chopped
4     tbs. extra virgin olive oil
1     tbs. balsamic vinegar
2     garlic cloves, chopped
Grated Parmesan cheese, to taste
Salt and pepper, to taste

PREPARATION
Combine olive oil and chopped garlic. Brush each baguette slice with a portion of the mixture, sprinkle with Parmesan cheese and toast the bread in the oven to desired crispness.
   
Toss into the remaining olive-oil-and-garlic mixture the tomatoes, avocado, feta and chopped basil, and season with salt and pepper.
   
Divide the toasted baguette slices among four plates and spoon the tomato-avocado mixture on top of each piece. Sprinkle with Parmesan cheese to garnish.