For us, summer’s almost over. Back in DC, the kids have begun pre-season sports and Bettina’s oldest is off to college on Thursday. It’s a bitersweet moment when the city is still calm, before everyone vacationing returns and school and work starts up again. It’s also a time to enjoy some of our favorite local restaurants and to try new seasonal recipes in our kitchens. This is an adaptation of a delicious appetizer from Cork Wine Bar in Washington. Try making it for lunch and enjoy it out in the cool shade of your own backyard.
Recipe: Avocado Bruschetta
Serves 1 for lunch or 4 for a starter
2 slices crusty, fresh bread
Pistachio oil
1 whole, ripe avocado, peeled and thinly sliced
1 Tbls. shelled pistachios, toasted and chopped
Kosher or sea salt
Toast bread. Drizzle with a bit of oil. Layer with slices of avocado. Drizzle with a bit more oil. Sprinkle with chopped pistachios. Season with a little salt to taste.
P.S.: Check out this pistachio shop in Paris. We want to go!
P.P.S. We’ve been playing around with the Hipstamatic app on our iPhone. All of these photos were taken using it; we’re experimenting with different “film types” and “lenses”.
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