‘Bon Appétit’ Best: “The Toast of Summer”
Ever since Adam Rapoport took over this title, I have been mostly loving this magazine. While I miss Gourmet, something about Bon App's quick and easy style feels right for its time, and the editor's letter this month is a perfect example: grilled bread with avocado chunks, simply explained and ravishingly photographed. The recipe is a take on a dish served at Café Gitane, which I am headed to right away. But the added value of four other grilled-bread topping ideas, presented in compact caption format, are all just as simple yet imaginative.
Fried anchovies with sage, rock salt, and truffle aioli served in mini tomato-paste cans by Lindsey Shaw Catering in Toronto
Photo: Courtesy of Lindsey Shaw Catering
Tastings Caterers in Framingham serves up a trio of summer crostinis as a start to a formal dinner or as an appetizer at a cocktail party. Topping combinations include fresh tomato, basil, and smoked mozzarella; pineapple, creamy gorgonzola, and toasted honey walnuts; and wilted baby spinach with melted feta, caramelized onions, and five varieties of toasted nuts. For a gluten-free option, the toppings can be used to fill mushroom caps.
Photo: Courtesy of Tastings Catering
La Bonne Maison’s summer offerings include a plated soft-shell crab with a fruity salad of raspberry, mango, and melon.
Photo: Courtesy of La Bonne Maison
