My beautiful little Hass Avoacodo had been sitting on my windowsill for a couple days now, just waiting to ripen to perfection under the sun light. This morning, I reached up to give her a little squeeze and she waaaaaaas perfect!
My culinary wheels did a little spin that went something like this:
Basil on it's last leg of life, why not pesto (my recipe made with brazil nuts),
Marinated feta I'm currently obsessed obviously must be smothered on top (recipe)
A big hearty slice of bread, because what's better than crostini?
And all put under the sizzlin broiler to let the flavors really melt together!
Oh, and of course finished with fresh ground black pepper, sea salt and a drizzle of extra aged balsamic!
Please don't end!
For those of you who like to eat gluten free when possible, you have got to try this bread.
I keep it in my freezer and cut off pieces as I like
And this is my favorite Balsamic, from Napa Valley