Pintxo Avocado dedicated to Chef Amber
Ingredients
- 1 slice of a decent baguette, cut on the bias for maximum surface area
- 1 clove of garlic
- 1 ripe tomato
- 1 ripe avocado, ripe but still firm enough to slice once you’ve removed the skin and pit
- Imported jarred piquillo peppers* or substitute a fresh roasted and peeled bell pepper
- Spanish style olive oil, such as arbequina
- 1 farm fresh egg
- Salt and pepper
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments