Is there anything better than a perfectly ripe avocado
in the summer time? Of course not. But hard as it is to believe,
Mexican does get boring after a while. I devised
this little creation so I can have Italian and still have my guac too.
Italian Style Guacamole
As with all dishes comprised of few
ingredients freshness and quality is key. Now I've been in a jam and
made this with less than stellar ingredients and I assure
you it makes a difference.
Start with a fresh baguette; cut into
slices, put on a cookie sheet and into the oven at your highest setting
to toast. Grab a just ripe avacado. It should
have a little firmness to it; you want this spread to be chunky not
smooth. Remove the pit and skin; mash the remaining fruit until broken
down but not a paste. Using a pair of kitchen
shears snip 3-4 sundried tomato halves into small strips and into the
avocado. Add one large minced garlic clove. Finish with a drizzle of
very good olive oil; season with sea salt and
crushed red pepper. Combine well. Remove the crostini from the oven.
Let cool, and top with the avocado spread. Mangia!!
No comments:
Post a Comment