Have you got a crush on avocado?
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One of the great Gershwin jazz standards, I’ve Got A Crush On You has been recorded by countless artists including Frank Sinatra, Ella Fitzgerald, Carly Simon, Rod Stewart, Michael Bublé, Brian Wilson, Kristin Chenoweth and even made an appearance on The Muppet Show sung by Linda Ronstadt. It also has the distinction in having been included in three Broadway musicals: Treasure Girl (1928), Strike Up The Band (1930) and the more recent Crazy For You wannabe, Nice Work If You Can Get It (and you can read more about that show in Butternut For Me)
Despite the great score, Treasure Girl was savaged by critics as being “remorselessly dull” and ran for only a couple of months. Strike Up The Band was moderately more successful with an eventual 6-month Broadway run, although the original 1927 version (which includes fellow jazz standard The Man I Love) never made it to Broadway and had to be significantly reworked with a dozen new songs, including I’ve Got A Crush On You, for the 1930 Broadway version. In the show, America declares war on Switzerland over a cheese trade-dispute – once a ridiculous idea, but perhaps the Gershwins will have the last laugh in this post Trump post Brexit era! [Yes, we also do current affairs on this blog!]
I’ve got a crush on you, my sweetie pie
All the day and night-time hear me sigh
I never had the least notion that
I could fall with so much emotion
Don’t go confusing this recipe with similar ones using mashed or smashed avocado. Crushed avocado is ENTIRELY different. It’s crushed. Not (s)mashed. Got it? This is NOT Av’Cado Mash On You.
The world will pardon my mush
cause I have got a crush, my baby, on you
It’s NOT mush either.
No cautions, just contortions,
Smear an avocado on my lower portions!
Oh sorry, wrong song.
I’m sure you don’t need a recipe for this… I roasted some tomatoes topped with crushed (NOT crumbled – sheesh!) feta cheese for 20-25 minutes in a moderate oven (180C fan). Having allowed them to cool a little and then drizzled some extra virgin olive oil over a slice of good crusty bread (I used some “San-Francisco-style” sourdough that I took a shine to in a local store), I topped this with the manfully-crushed avocado and the warm tomatoes. I finished it off with some torn basil leaves and black pepper. It made a great light lunch, or could be a good breakfast dish – you could even make smaller (neater!) ones as canapés.