Once again I haven’t posted a recipe in a while. My excuse this time is that I’ve been running around like crazy trying to get everything figured out and finalized before D and I set off on our 2 year backpacking trip. Our one way flight to Osaka is this Saturday at 3pm. Literally only a little bit more than 24 hours left in the US. Am I freaking out? To be fair I go back and forth between being completely numb and stunned by all of these life changes to thoughts of what am I doing?!
And this week has certainly shown me that I way over estimated how much I can actually get done in a week. I thought I would be able to figure everything out and still have time to spare to prop my feet up on the couch and watch movie after movie. Well reality check – in the 6 days I’ve been home I have yet to watch a single movie start to finish.
And we seem to be heading to Japan without any sort of clear cut itinerary whatsoever. This is far from my style of traveling but I guess I’ll have to start getting used to it.
With Japan being so expensive it has been a complete miracle that D has been able to secure multiple couchsurfers who we can stay with. Heard of couchsurfing? It’s a website where you can find people to stay with in other countries for free. Yep, that’s free accommodation, but it comes with the risk of staying with a complete stranger. It is a great system though and everyone we have hosted has been wonderful. In Japan I am particularly looking forward to our 71 year old sky diving enthusiast host. Stay tuned for stories and hopefully authentic Japanese recipes.
For today I leave you with a simple puff pastry recipe complete with flavor bursting heirloom tomatoes which truly are drool worthy.
When you are short on time but still want a home made meal make this tart – you won’t be disappointed!
- 1 sheet puff pastry
- 1 heriloom tomato, sliced
- 4 tablespoons basil pesto
- 2 ounces crumbled goat cheese
- 1 tablespoon fresh sliced basil
- Preheat oven to 425 degrees F. Place pastry on baking tray and carve a border around the edge with a knife. Score the inside of the pastry with a fork.
- Bake for 10-15 minutes or until lightly browned.
- Spread basil pesto on the pastry and top with sliced tomatoes and crumbled goat cheese.
- Bake 10-15 minutes or until cooked through. Top with fresh basil.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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{ 6 comments… read them below or add one }
That looks super tasty! Like a perfect lunch
Kayle (The Cooking Actress) recently posted..Oven Fried Parmesan Chicken
Thanks! It really did make for a perfect 30 minutes meal!
Y’all are verrrrrry adventurous! Hope you have a great trip. Can’t wait to hear your stories.
Love a tomato tart.
Kari@Loaves and Dishes recently posted..HUEVOS RANCHEROS
Thanks! There will definitely be many exotic food tales shared on this blog from now on and random travel adventures as well so stay tuned!
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This would be so pretty for a party!
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