The time has come in my life when I do my share of outdoor parties or events.
As someone who doesn’t have – say, a coveted summer cushion (no pool or big yard to grill out in), I spend a lot of time going to other people’s homes for gatherings, which means always carry something good to share; and because it’s, uh, me, it’s homemade.
Presentation: caprese avocados. I admit that I am crazy about cooking in the summer with the immeasurable amount of fresh vegetables at my disposal. And this year, I pulled out a vegetable patch of herbs that Martha herself would applaud. Although I miss the days of an almost half-acre organic garden that I used to cultivate, I am quite happy to remember the good old days when I lived in the land of “milk and of honey”. In addition, I spend a good part of my days answering calls from boys who ask me for advice on this or that. I am truly blessed.
This little dish is quite impressive and not just because it is, well, delicious. It is also remarkable for the simple fact that it is beautiful.
The “ohhs and ahhs” were coming at me like arrows. A virtual collaborative verbal affirmation of a well-appreciated meal. It didn’t hurt that he embodied the essence of summer.
And also, no electricity was needed in making this food. The end.
4 avocados, halved without seeds
1 package mini mozzarella cheese balls
1 container balsamic reduction glaze
On a baking sheet, arrange the avocados.
Garnish with basil, cheese, tomatoes and drizzle with the balsamic reduction.
