Wednesday, March 30, 2011
And sometimes the best topping ideas seem to come out of nowhere. For our dinner with Dan's dad Larry, I knew we'd need something to snack on before the main event hit the table. So I grabbed an avocado and mashed it up in a bowl with a squeeze of lemon and a good hit of salt. I spooned the makeshift guac onto the baguette slices and drizzled everything with some olive oil. Sounds stupidly simple, but it was really delicious. A good avocado can almost stand on its own. You don't necessarily need lime, and jalapeno, and cilantro. (Although that never hurts.)
On the other side of the plate went a goat cheese-sliced pear-honey crostini. The key to this combo is lots of fresh ground black pepper. Like a tiny bit more than you think you'll want.
What are your favorite things to put on sliced bread? Enlighten us in the comments. I, for one, need more ideas!