Photo: Jack Mathews

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Avocado-Pesto-Mozzarella Tartines
Watercress has a peppery bite, and while it's often available from spring through fall, the leaves and stems are at their peak flavor in the spring, making a terrific topping for open-faced tartine sandwiches.

Why this dish isn't the same old: Instead of using watercress in a salad, Donofrio adds it as the perfect kick to a creamy, crunchy toast you can eat for breakfast, lunch or dinner.

The supporting cast: Mellow mozzarella and avocado, plus herby pesto, let this crisp green shine.

Get the recipe: Avocado-Pesto-Mozzarella Tartines
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