I feel so sorry for avocados. They have such a short life. Really, only one perfect day to be enjoyed at its best. And once you cut in, there is no going back. It’s only downhill for the little lady from there.
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!
Now my favorite part of being a chef begins… coming up with something delicious and creative with a few given ingredients.
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!
I was not planning on having an entire avocado for lunch today, but honestly, I didn’t feel I had a choice :o)
