[–] [deleted] 0 points 1 points (+1|-0) ago 

[Deleted]

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[–] HaloAll [S] 0 points 1 points (+1|-0) ago 

No comment needed

Have an upvote for brilliance

[–] [deleted] 0 points 1 points (+1|-0) ago 

[Deleted]

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[–] NotAllAuGlitters 0 points 1 points (+1|-0) ago 

Figs and honey, if you can eat cheese add some brie. Avocado, Bell pepper, cilantro/parsley. Mash the avocado so it holds the bell pepper if you're on the go.

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[–] HaloAll [S] 0 points 0 points (+0|-0) ago 

NOW THIS is unusual! Assuming Fresh figs which we get here for about 2 days sometime in May but GORGEOUS , Brie, I love it, the same with Avocado...bell pepper..OK if its not spicy.

The combination though........Brie and figs I get but surely Avocado needs a citrus blast?

I love all the ingredients so I'm going to try it..

...if I die........

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[–] NotAllAuGlitters 0 points 0 points (+0|-0) ago 

Avocado is buttery, Bell peppers are not spicy at all. I normally don't have citrus for breakfast unless it's orange juice. Avocado alone is quite delicious.

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[–] josemon 0 points 1 points (+1|-0) ago 

From a Peruvian point of view? A very thin piece of fish, preferably a fish with a soft taste. A couple of very thick pieces of black olive. A bit of the typical Onion and Tomatoe sauce, with the olive oil and garlic. Salt of course, but I would be careful with it. A very tiny portion of culantro maybe a few tiny pieces of bacon.

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[–] HaloAll [S] 0 points 0 points (+0|-0) ago 

Culantro looks very like Cillantro which I gag over the smell of..as do about 45% of the human population

The rest sounds brilliant but impossible to find in the UK....so I'm thinking black olives,onion, tomato...hang on this is the usual bruschetta recipe with fish?

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[–] josemon 0 points 1 points (+1|-0) ago 

I meant Cillantro, somtimes I confuse the word in Spanish and English, sorry. I don't know the usual recipe for Bruschetta so I will have to take your word for it.

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[–] lemon11 0 points 0 points (+0|-0) ago 

Lemon, sundried tomatoes, or olives. Maybe a thin, toasted piece of eggplant, or zucchini or other firm squash.

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[–] HaloAll [S] 0 points 0 points (+0|-0) ago 

How do you stop your egg plant from browning?

I was told to use salt but that makes the whole thing too salty?

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[–] lemon11 0 points 0 points (+0|-0) ago 

Salt's fine if you let it drop away with the water. I like well-cooked eggplant, anyway, so it always ends up dark.