Crab and avocado toasts

This is Week #8 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010.

I frequently find myself eating imitation crab meat straight from the package as I stand in front of the refrigerator, door wide open. Another thing I frequently find myself doing is eating the flesh of an avocado with a spoon, straight out of the peel as if it is my little bowl. So, yes, I'm a bit barbaric when it comes to eating. I'm not ashamed. When I snack, I don't want to waste time with bowls or plates!

While I prepared this super simple appetizer, it was hard for me to keep from snacking on its main ingredients. But I held back! Once it was done, though, some serious devouring occurred.

Preheat your oven to 350 degrees F. Lightly brush a baking sheet with olive oil.

Place 8 slices of thin white bread on a cutting board. Using a biscuit cutter, stamp 4 rounds out of each slice. Or, do what I did, and cut 1 round out of each slice with a scissors. I liked the idea of a bigger, bruschetta-esque snack.

Place the rounds on the baking sheet and lightly brush them with olive oil.

Toast in the preheated oven for 15 minutes, or until the bread slices are lightly golden and slightly crisp.

Use a fork to mash the flesh from two Hass avocados in a small bowl. Add salt and pepper, to taste.

In a different small bowl, stir together:

4 oz. lump crabmeat, picked over

1 tablespoon fresh mint, chopped

2 teaspoons fresh lime juice

Spread the mashed avocado on the toasts and top with the crab mixture.

Serve immediately!

Click here for a printable recipe!

Grilled provolone & veggie basil sandwich

I got the idea from Martha Stewart to create "grown-up" grilled cheese sandwiches. Martha is right. Kids should not be the only ones enjoying this timeless sandwich.

My first attempt at adultifying the good old Grilled Cheese turned out fabulous, if I do say so. I could hardly stand to take the photos. I was dying to sink my teeth into its sandwich-y flesh! And once I did, it did not take long for me to shove the entire thing down my throat. Delicious, I'm telling you, delicious!

I have concocted many versions in my head of adult grilled cheese sandwiches that I plan to make in the future. For now, here is Pip's Trial #1.

Butter one side of a slice of swirl pumpernickel rye bread. Place it butter-side down on a skillet over medium-low heat.

Layer with:

1 slice provolone cheese

Tomato slices

Avocado slices

Fresh basil

1 slice provolone cheese

Another slice of swirl pumpernickel rye bread, butter-side up

When the cheese closest to the pan melts, carefully flip the sandwich over. When the other cheese slice melts, remove from heat. Cut sandwich in half and hopefully you don't feel compelled to take photos of everything you cook like I do because you will have the urge to eat this asap!

Soooooo incredibly delcious!