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.
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Love the way this post was written!
Tia @ HoPo recently posted…August reflection
Thanks Tia 🙂
I need to make those – stat! I am not a huge fan of cut tomatoes, but I like seeded diced tomatoes so I’ll sub that in. Believe it or not, I never even heard of prosciutto before I met my husband – so fricken good!
Biz recently posted…Starbuck’s Copycat Muesli Bread
Sounds like a nice change up, let me know how you like them!
Thanks so much for stopping by my site! This gave me the chance to visit yours which is beautiful full of tasty recipes. I love your baguettes, they look so fresh and packed with flavors! Have a beautiful rest of the day!
Katerina recently posted…Octopus Saganaki on Bruschetta
Thank you so much Katerina for stopping by! Glad you like the recipes!
Those look too good to eat! But I would totally eat them 🙂 Pinning!!
Kelley recently posted…3 Ingredient Banana Pancakes
Thanks Kelley – and yes, eat them up!! 😉
This recipe looks amazing! I can’t wait to try this out. Thanks for sharing! Pinning 🙂
This is a beautiful post for a beautiful dinner! I totally hear you on alone time – so necessary (for me at least) and so rare!
Christine recently posted…Two!
Thank you Christine! 🙂
Yum!! Thanks for sharing at Show & Share!
Of course – thank you Jennifer for stopping by ALFS!