Tuesday, July 27, 2010
Beach Day and Updated BLT's
I spent the morning at the beach. By myself. Just thinking. Staring out into the waves.
When the sun got too warm I went for a swim to cool off. The waves were gentle swells that lifted me up and down, up and down. The water temperature was "walk in perfect". The air temperature hovered around 90 with no humidity.
Every now and then I like to spend the day by myself; alone with my thoughts, just keeping myself company. It is rejuvenating getting reacquainted with oneself. What do you do to get back in touch with you?
Updated BLT's: makes 2 sandwiches
With tomatoes now ripening in droves it is time to update a summertime classic. I used fresh mozzarella, basil, prosciutto and avocado to give the classic BLT a face lift.
6 pieces of bread, toasted
2 ripe tomatoes (preferably home grown)
6 slices prosciutto
4 leaves romaine lettuce
4 slices fresh mozzarella
10 leaves fresh basil, washed and dried
1 ripe avocado, peeled and sliced
Slice tomatoes and place in a shallow pan. Add mozzarella slices, basil and avocado. Sprinkle with sea salt and freshly ground pepper. Drizzle with olive oil. Set aside.
Wash romaine and place on a plate. Set aside.
Pan fry prosciutto until slightly crisp. You may need to spray the pan to add a smidgen of oil. Drain on paper towel.
Lay one piece of toast in front of you. Add 2 slices of mozzarella, top with tomato and basil. Top with 2nd. piece of toast. Top with prosciutto and lettuce. Smash avocado slices into last piece of toast, place on sandwich. Slice down the middle. Repeat to make other sandwiches.
I served the sandwiches with fresh picked corn on the cob and ice cold beer.
You can build the sandwich in any sequence - the flavors will all come through no matter the order.