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Avocado is my favorite fruit (you heard me) and guacamole is The Ultimate Dip. It’s ridiculously easy to prepare and can be tailored in many ways to make a unique dip that suites your taste. For me, minimalism reigns.

Mash up Hass avocados with fresh chopped cilantro, fresh lime juice and salt. That’s it.

Smear the guacamole on top of the crostini and top with shrimp (these were tossed with oil, S & P, roasted for 5 minutes in a 400-degree Fahrenheit oven, and then sliced in half horizontally).

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The hummus was spicy, as requested, so I guess that gave the crostini spread just a hint of masculinity.

In a food processor, puree a can of chick peas (rinsed well), tahini (sesame paste), chipotles in adobo (a little goes a long way), lime juice (fresh, thank you), fresh cilantro (why am I still using parenthesis?), garlic, and salt.

And there you have it! Is it hummus, really? Is it basically just a dip? Who the hell cares–it’s damn tasty.

I promised to make something manly for the Super Bowl because I made this last weekend during the playoffs:

This crostini spread served as both the appetizers and the main course. Instead of arranging the toppings on the toasted ciabatta bread, I served everything separately so that we could experiment (though I did make strong suggestions as to what to do with it all).

Step one: thinly slice a baguette of your choice, drizzle with extra-virgin olive oil, and season with S & P. Toast the oven until golden around the edges.

Next: homemade butter:

In a food processor, whirl together heavy cream with salt until it thickens and then separates into solids and liquid (click here for the original post on homemade butter and a link to a helpful video). Pour out the liquid, add water, and give it a whirl. Drain the cloudy water again and repeat this process until the water runs close to clear.

Slather on the crostini and top with thinly sliced radishes and a sprinkle of salt.