Dijon mustard and extra-virgin olive oil are dolloped into the center of a fresh and perfectly ripe avocado...yum!
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Thanks for all of the feedback, they are all fantastic. Carmine, I just had two sexy little buns with avocado and bocconcini. I did add a touch of olive oil and few pieces of fresh basil...and you are totally right about the "fresh" taste they have, wonderfully yummy!
They were supposed to be for lunch but we couldn't help ourselves we made them for a late breakfast and happily ate them before we could even sit down.
Help! I love, love avacados but for the last ~6 months I have been unable to get one that is ripe. I will hold on to them for weeks at a time and I think I have thrown 9 of 10 away because I finally attempt to cut into them and they're still much to hard. Is there a trick/tip that will let me know when one is ready and/or how to facilitate the ripening?