I traveled to visit a friend in Bentonville, Arkansas over Memorial Day weekend. We had meals at some very memorable places: The Hive, where I tried a 25-minute egg; Tusk & Trotter for brunch; and lastly a casual dinner at the Press Room, a coffee shop with breakfast, lunch & small plates. At the Press Room, one of the dishes we shared was the avocado chevre crostini: crostini topped with sunflower seed pesto, celery, chevre, avocado and arugula.
It was then I realized that I do like avocado, but had always avoided it because it was typically in the form of guacamole and guac always contains onions. But the avocado on this crostini was simply sliced, and the combination of that with sunflower seed pesto and goat cheese was just fantastic. I'm so glad I tried it, and the flavor combo has stuck with me since. This has been my breakfast more days than not, smashed avocado with goat cheese, blueberries and sunflower seeds on a whole-wheat English muffin. All the healthy fats right?! Sure, we'll just say that.
