It was another one of those weekends
where I rather spend my time stitching
then in the kitchen.
Anyone else have this disorder?
Thanks to daughter Erin
for her recipe share
I was able to whip up a delicious light lunch
and the darling husband
couldn't seem to get enough mmmm's
in while eating his lunch.
I just won't tell him how easy it was.
I think I'll just let him believe
that I labored hours in the kitchen
preparing this delightful meal.
Mozzarella Tomato & Avocado Brueschetta
1 container cherry tomatoes, cut in half (I prefer the oval or grape tomatoes)
1 carton fresh mozzarella cheese pearls, drained
2 avocado, peeled and diced
1/3 cut fresh basil, julienned
2 T. fresh parsley, chopped
1/4 cup lemon juice
1/4 cup extra light olive oil
freshly ground salt and pepper
french baguette bread
In a large bowl, combine tomatoes, mozzarella, basil and parsley. Set aside. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Let set for 30 minutes so flavors can mix. Just before serving, stir in the chopped avocados. Slice french baguette bread and apply light olive oil onto both sides with a pastry brush. Place under broiler to toast, toasting both sides. Place tomato mixture onto toasted bread.
X X X X X X
And I leave you this Monday morning with a little peak
Francis Pool sampler.
I'm about half way done!
Have a good week,