Recipe by: Rachel Bradley-Gomez Crispy-crunchy on the outside, with soft billowy spicy Baklouti Agrumato spiked potato on the inside, concealing a gooey melted cheese center.
Served for the downtown Merchants & Artists Walk 2013 Ingredients 16 oz bocconcini (small balls of fresh mozzarella cheese) 1 1/2 tablespoons extra virgin olive
Ingredients 1 fresh baguette, sliced in to 1/2″ slices on the diagonal 12 oz. thinly sliced wild smoked salmon 3 ripe avocados, sliced thin 1
1 cup lentils1 garlic clove smashed1 green chile, thin slicesGrated zest and juice of 1 lemon ( or 4 tbsp of Sicilian Lemon White Balsamic)1