{"id":1174,"date":"2015-08-06T09:33:00","date_gmt":"2015-08-06T09:33:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=1174"},"modified":"2015-08-06T09:33:00","modified_gmt":"2015-08-06T09:33:00","slug":"current-crush-avocado-toast","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=1174","title":{"rendered":"Current Crush: Avocado Toast"},"content":{"rendered":"

I did notice the avocado toast on the Select Boston<\/a> menu, but I was so busy trying all the lovely seafood that I neglected that option.<\/p>\n

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.<\/p>\n

\"IMG_3331<\/a><\/p>\n

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<\/a>. We usually have a loaf of that in our freezer. The sourdough flavor plays well with the avocado.<\/p>\n

\"IMG_3341<\/a><\/p>\n

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<\/a> and Espelette Pepper<\/a>\"\" added just the right bit of seasoning. <\/p>\n

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." <\/p>\n

Do you get food crushes? Do you love avocado toast? What's your favorite avocado toast combo?<\/p>\n

What's on your Food Lover's shopping list? <\/em><\/span><\/p>\n