I’m not alone often.
And I like to be alone. Really – I do. I like quiet. I like being able to think and create and dream. It’s a challenge for me to do that when there is a lot of noise, which is quite often. But this is the stage of my life. I wouldn’t trade it for the world yet given two free hours right before dinner time to be home… alone? To me, there isn’t a greater gift. M came home with the football scuffed boys to perhaps the happiest wife in the world.
I went to my garden and picked tomatoes.
I went to the store and picked up still warm from the oven ciabatta.
I strolled over to my neighbor’s and stole some basil (thanks, Tina!).
I massaged olive oil, freshly cracked pepper, and salt from France (thank you, Catherine!) into thinly sliced pieces of bread, and then rubbed both sides with raw garlic.
I lit the grill in bare feet while sipping on sauvignon blanc.
I slowly sliced the most perfect heirloom tomatoes I could find.
I grilled avocado. So much easier than one would think.
I assembled each baguette like it was a work of art. Different combos to showcase the over the top summer flavors. I kept it simple with just burrata. Went all out with prosciutto and avocado. Stayed traditional with the heirlooms and basil. Each time I created one I decided that was my favorite… until the next one was assembled.
I photographed the platter outside in the most perfect light, without a toddler on my leg.
A whole lot of ‘I’s in a world so often filled with ‘you’s’ lead to perhaps one of the most beautiful summer dinners we’ve ever had. The taste? Well, heaven on earth of course.
- 1 loaf crusty sourdough or ciabatta bread, thinly sliced
- 2 large ripe, but firm avocados, peeled, pitted + sliced
- olive oil (enough to drizzle over bread slices and avocados)
- 1 clove garlic
- salt and pepper
- 8 ounces burrata cheese (or use fresh sliced mozzarella)
- 1 bunch fresh basil
- 4-6 heirloom tomatoes, sliced
- handful of slices of prosciutto
- balsamic vinegar, for drizzling
- Preheat your grill to medium-ish heat or preheat your oven to 400° degrees F.
- Place the slices of bread of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.
- Place the avocado slices on a plate and drizzle with olive oil. Sprinkle with salt and pepper.
- Place the bread slices and avocados on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill.
- Cut into the burrata and divide it among the toast. Top the burrata with whatever combos your heart desires. End by drizzling with the balsamic.
