It was a goat cheese and avocado bruschetta served
cold on slices of toasted Italian loaf.
Not exact matches
In Peru, they serve it with
slices of cold sweet potatoes and chuclos (corn
on the cob), while in Ecuador, it's usually made with shrimp accompanied by popcorn, potato chips, or
toasted corn nuts made from the giant kernels
of corn native to that country.
Offer
slices of buttered fresh baguette or
toasted pitas brushed with olive oil, cubes
of cheese, plus
cold cuts and vegetables
sliced up with a mustard - honey dip
on the side (just mix equal parts regular mustard and liquid honey).
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry white wine (I also subbed rice vinegar once and it was great) 2 large garlic cloves, very finely chopped 1 teaspoon
toasted sesame oil * 2 teaspoons unrefined,
cold - pressed extra-virgin olive oil pinch
of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain
on a diagonal into 1 - inch thick
slices or left whole (marinating can be longer if the steak is whole)