59 minutes ago
Wednesday, June 3, 2015
Crostini, Bruschetta, Tartines, anything smeared on toast is delicious.
I think the key to the best toast starts with using the best bread.
Avocado toast has its very own category on instagram, #avocadotoast.
Everyday, I think of something new to pair w/ my morning avocado.
Seasonal avocado toast w/ spring radishes and chives, topped w/ pansies (yes, they are edible).
Right now, I am using what I have available in my spring garden, which isn't much yet, except a ton of fresh herbs, kale and some radishes.
Here I made a ramp pesto with the last of the ramps (see you next year!) and mixed a little in w/ fresh ricotta.
Schmeared it on toast, topped w/ some skinny radish slices, chives, Himalayan salt, and a drizzle of good olive oil.
More avocado toast........
Simple is best.
Just some sea salt & opal basil chiffonade from my garden. Yum.
and the piece de resistance......fresh spring broccolini crostini.
It's just baby broccoli. Don't remove the leaves, just trim the bottoms off about an inch.
Steam for 4 minutes. Then saute in garlic and olive oil.
Smear good toast w/ mayo, top with the broccolini, shaved hard boiled egg and a boquerone (marinated anchovy). Sprinkle of your favorite sea salt if you dare.
This is by far the most delicious crostini ever.
What's on your toast this morning?