Thursday, March 06, 2014


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.  

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