21 Dec Avocado butter crostini, serves 4 (2 per person, 8 in total)
2 avocados (for 8 small avocado roses)
1 small baguette (or 8 store-bought crostini’s)
± 100 gram mozzarella di bufala
8 small semi sundried tomatoes, cut julienne
(black) coarse sea salt
Ingredients for the avocado butter
2 garlic cloves, grated
50 gram coconut oil, melted
1 tbsp. lemon juice
salt, to taste
small bunch cilantro (including stalks), finely chopped
Combine all ingredients for the butter in a food processor and let the mixture set in the freezer for approximately 1.5 hours.
Meanwhile prepare the crostini’s. Cut 8 thin slices of bread from the baguette. Brush both sides generously with olive oil and roast under the grill until crispy and golden brown. Cut 8 small avocado roses, you’ll need ¼ avocado for each rose.
Spread some of the butter on each slice and top with the avocado rose, mozzarella, fresh basil, tomatoes, cress and a pinch of salt. Serve immediately.
Styling suggestion: Use a gold marker to write your guest’s name on beautiful leaves from your Winter garden