Fresh, diced tomato on a crusty, olive-oil-brushed toasted bread tastes great. Add in some basil, onion and garlic and we enjoy a classic appetizer: tomato bruschetta.
But don’t lie. The tomatoes fall off with every crunchy bite. This becomes messy. And wholly unenjoyable.
Enter the slice. Imagine instead of chunks, there are slices. It’s easier to eat. The bite more complete.
And forget the tomato. Cork, a neighborhood wine bar in DC, realized the slice could work with an avocado. Actually, it doesn’t just work, it kicks ass.
I was introduced to this simple and pleasantly pleasing appetizer at a recent press event. Thin avocado slices, topped with ground pistachio, toasted pistachio oil, and French sea salt combine for a rich, salty and satisfying prelude. Could it be more simple? More delicious? Could this make a more perfect union?