In a ServSafe class at Schoolcraft College this afternoon, I was daydreaming. Do you ever do that? Do you take a mental inventory of your fridge and pantry and try to match potential combinations with your mood? Just say yes so that I don't feel weird.
Avocado toasts with cherry tomato confit
|click on the photo to see it larger. blogger isn't cooperating with me.|
- Broil semolina bread brushed with olive oil until lightly toasted. I like to only do one side so that the bottom side of the toast is still soft and doesn't cut into my gums.
- Mash avocado with the juice and zest of one lemon and one half teaspoon of large crystal sea salt. Set aside.
- Saute 1 teaspoon red chili flakes in 1 cup olive oil for 30 seconds. Don't let it burn. Carefully drop in 2 cups cherry tomatoes. It will flame and spit at you, but don't be intimidated by your produce. Cook for 8-10 minutes or until tomatoes begin to pop.
- Spread avocados on toast and top with tomatoes.