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I can’t wait to serve this basil and roasted tomato guacamole for our ‘Supper Club’ pool party.


I got this cute avocado-shaped dish from Frames Etc.

The pressure in on.

The Husband and I are hosting the first of what we hope to be many dinner parties with a small group of friends today.

I envisioned our first Supper Club dinner to be sophisticated; something with Beef Wellington and Veuve Clicquot, but since it’s hot enough to melt your face off, we opted to stay out of the kitchen and get into the pool.

The Husband smoked a pork shoulder for sliders and I searched online for good guacamole recipes. (I mean every pool party has one, right?)

And you guys, I found this recipe for basil and roasted tomato guacamole that is seriously delish! (We have already taste-tested.)

The best part is that I used fresh basil from my garden.

I doubled it to serve eight and I think it’s going to be perfect!

WHAT’S IN IT

2 cups cherry tomatoes, halved

1 tsp olive oil

Salt and pepper

4 ripe Hass avocados

1/4 cup finely chopped red onion

Garlic clove, minced

Juice from lemon

1/2 cup finely chopped basil

HOW TO MAKE IT

Preheat oven to 400 degrees.

Toss halved tomatoes with olive oil and a pinch of salt and pepper.

Place tomatoes in a single layer on a lined baking sheet; roast until soft, about 15 minutes.

Remove and set aside.

Meanwhile, halve and pit avocados, then scoop out flesh into a bowl. Add red onion, garlic and lemon juice.

Gently mash ingredients together, then add basil and 3/4 of the roasted tomatoes.

Season with salt and pepper and top with remaining roasted tomatoes before serving.


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