Friday night. . .we were trying to figure out what to have for dinner, and I didn't feel like a major cooking endeavor. I flipped through a few of our cooking magazines and had marked p.16 of Bon Appetit's July 2012 issue. It was Adam Rapoport's editor's letter called 'The Toast of Summer' where he recalls a backyard dinner party where he forgot to prepare an appetizer/munchies to eat pre-dinner. So, he frantically rummaged through his kitchen and ended up grilling some bread and layering the toast with avocado, extra-virgin olive oil, sea salt and red pepper flakes. This simple dish was the highlight of the meal.
This was the inspiration for our dinner which included the grilled toast below -- as well as
burrata (didn't get a photo of that since I ate it with a spoon). All of the toast was lightly rubbed with garlic.
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| Ricotta, lemon zest,drizzled with honey |
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Avocado, extra-virgin olive oil,
sea salt, red pepper flakes
Next time, we'll dice up the avocado. |
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| Tomatoes, basil, extra-virgin olive oil, sea salt |
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| Ricotta, lemon zest, figs |
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