Summer sandwich is creamy, crunchy and cool
Sometimes in the summer, it's just too hot to eat.
You want to just sip an iced glass of wine or a lemonade and just leave food for when the temperatures fall down a couple of dozen degrees.
Salads are good, but they don't often fill you up. The best way to solve that is to add a bit of heft to the salad ingredients.
Make the salad into a sandwich.
This open faced sandwich is creamy and crunchy, savory and sweet-ish. It's a cold sandwich with a little warm underside.
If you like goat cheese (some people don't, I was surprised to find out) and guacamole, you'll love this.
Goat Cheese, Avocado and Tomato Crostini
1 1/2 cup of Roma tomatoes1 French baguette
2 avocados
4 ounces of goat cheese
1/3 cup plus 2 tablespoons of olive oil
2 teaspoons of garlic
Salt and ground pepper, to taste
1/4 cup of fresh basil
- Pre-heat oven to 350°F.
- Slice the loaf into 1/4-inch thick diagonal slices. In a small bowl, combine the garlic and 2 tablespoons of the olive oil.
- Brush bread slices lightly with garlic oil and arrange them on sheet pans in a single layer.
- Toast the bread.
- In a bowl combine the avocado, the goat cheese and a 1/4 teaspoon of salt. Mix it all until it's smooth.
- In a separate bowl, combine the tomato, the rest of the olive oil, the salt and pepper, to taste and the basil.
- Spread each crostini with about a tablespoon of the avocado mixture, then top it off with tomato-basil mixture.
Lacto-Vegetarian.
