Recipes
Snacks
Crostini with Avocado Purée and Beemster X-O-
Ingredients (for 4 persons)
- 1 fresh French bread
- Italian olive oil
- 2 ripe avocados
- 1 lemon
- 1 shallot
- Ca. 8 grams (½ bunch) flat-leaf parsley
- Sea salt, citrus pepper
- Beemster X-O- shavings
- 1 bag (80 grams) rocket salad
Preparation
Preheat the oven to 200°C. Cut the French bread into 1 cm thick slices and place the slices on an oven rack. Brush with Italian olive oil and back for 8 minutes until golden brown and toasted.
Halve the avocados, remove the stones and spoon the flesh into a bowl. Squeeze the lemon and pour the juice into the bowl with the avocado. Use a fork to mash the avocado to a coarse purée. Finely chop the shallot and the parsley leaves and mix through the avocado purée. Season with salt and citrus pepper.
Arrange a few leaves of rocket on top of the toasted bread slices (Crostini), place the Beemster X-O- shavings on top of the rocket, then a spoonful of avocado purée, then some more cheese shavings, finishing the Crostini with salt and citrus pepper. Secure with a cocktail stick. Makes ca. 20 Crostini.