I’m standing in the kitchen looking at a huge basket full of tomatoes—products of my mom’s skillful summer gardening. I need to pack for camp. I need to do the dishes. I need to make my schedule for the fall school year. I need to run laundry. I need to work out because I’ve actually only worked out once in the past two weeks. Ugh, I need to go to the DMV and get my after-nines someday. I feel too much like an adult with a long list of to-dos running through my head.
But those tomatoes.
Delicious possibilities run through my head. If I could just forget the to-do list long enough to make a quick recipe.
This recipe is pretty fast with very simple steps. Just bake up the crackers. Combine some yummy ingredients with some avocados. Slice a few tomatoes. Then assemble all the goodness and eat it all.
You can never go wrong with eating fresh. The avocado has lots of healthy fats. The tomato is full of vitamins A and C and antioxidants. Which is super great, right?
The rosemary crackers compliment the tomato-basil-avocado combo perfectly. The crunchy texture adds a nice contrast with the soft avocado and juicy tomato, and the rosemary flavor mingles incredibly well with the tomato-basil flavor.
Tomato Basil Crisps
- 1 batch rosemary crackers (recipe here)
- 1 large tomato or 3 small ones
- 2 avocados
- 1/2 cup sliced yellow onion
- 1 clove garlic, minced
- 1/2 tsp salt
- pepper to taste
- juice of 1/2 lemon
- 16 small leaves of basil
- 2 T balsamic vinegar
Bake up a batch of rosemary crackers. Cut the crackers into 16 squares instead of 8 rectangles before you bake them.
Remove the pits and peels of the avocados and place in a small bowl. Add in the sliced onion, minced garlic, lemon juice, and salt and pepper. Mix well, mashing the avocado until smooth.
Wash and slice the tomatoes into 16 pieces that will fit nicely on the crackers.
Now to assemble. Layer each cracker in this order: rosemary cracker, a dollop of avocado, slice of tomato, basil leaf, and a drizzle of balsamic vinegar.