JULY 1 2011
Using the remaining parley pesto, I whipped up a batch of avocado crostini for a BBQ today. The parsley pesto also was used to marinate the steaks and season a cut-up cauliflower. It worked great!

Back to the crostini. Baguette slices were swiped with parsley pesto and quickly broiled. Then topped with avocado slices, a drizzle olive oil and a sprinkle of salt and white pepper. Delicious! The creamy avocado balanced perfectly against the crunchy crostini.

They disappeared quickly! Yummmmm :)

But then later I was flipping through the book and took a closer look at the avocado crostini recipe I thought I had so deftly prepared earlier. Wait... black pepper? Not white pepper? WTF? I thought everything used white pepper so I had only glanced at it. Dang!

What do you think? Do I have to re-do it because I used the wrong pepper? Technically I guess so. Luckily they were delicious so I am not too sad about it. I had better make sure to use the correct pepper, though, so I can cross it off my list with no guilt!

1 comment:

  1. Yes I definitely think you need to remake it! It was good (and easy) anyway!


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