This combo knocked my wife and I on our backsides. Take one, perfectly ripened Tuscan cantaloupe, cut into bite-size morsels. Liberally douse the tender, juicy melon with fresh-squeezed lime and a touch of salt. On each piece, place either a basil leaf, or fresh sprig of cilantro. Finalize the amuse bouche with a sliver of creamy avocado.
1 comment:
That looks fricken good!
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