There’s something gloriously hedonistic about the satiny richness of a perfectly ripe Haas avocado and the fine, cleansing bubbles of a sparkling wine. There are a million plays on the avocado toast, but W&S editor Patrick J. Comiskey likes to keep it simple: a ripe avocado chopped coarsely and spread with a butter knife over a piece of levain, drizzled with olive oil and sprinkled with sea salt and togarashi, a Japanese blend of chile and sesame.
Wine: Iron Horse bases its Green Valley Wedding Cuvée on pinot noir, producing a bracing, spicy match for the avocado, or head to Anderson Valley, where the Roederer Estate Brut offers a burst of fresh apple flavor and a dry finish.
This recipe is featured in the print edition of the August 2015 issue.
photo by Sarah Anne Ward
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