I did notice the avocado toast on the Select Boston menu, but I was so busy trying all the lovely seafood that I neglected that option.
Then, one afternoon, Ed and I were sitting at the bar when we were joined by Kelly, a long time neighbor and dog walking friend. Being a former California girl, she ordered the avocado toast and sang its praises. Our next visit we followed her smart example.
Now, this dish is in our, "have-the-makings-on-hand" for a quick supper rotation. Penny made the batch above on Iggy's sliced Francese. We usually have a loaf of that in our freezer. The sourdough flavor plays well with the avocado.
The avocado was mashed and mixed with a bit of lime juice and salt. The toasted bread was rubbed with garlic, drizzled with a tiny bit of olive oil, spread with avocado mixture. A final sprinkle of flaky Maldon Sea Salt and Espelette Pepper
A big thank you to Chef Michael Serpa of Select for introducing us to great avocado toast and Espelette pepper. One is a new item in our quick supper list and the other is adding a delightful flavor to our pepper "palette."
Do you get food crushes? Do you love avocado toast? What's your favorite avocado toast combo?
What's on your Food Lover's shopping list?
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Words: Penny & Ed Cherubino
Photos: ©2015 Penny Cherubino
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