Table of Contents
Recipe: Crostini with avocado cream, mushrooms and bresaola
25 minutes
light
Italian
Fingerfood, Snack
Sylvester
ingredients
for 20 servings
- 2 ripe avocados
- 2-3 tbsp lemon juice
- 1 EL Creme Fraîche
- Salt, pepper from the mill
- 1/2 bunch coriander greens
- 100 g small mushrooms
- 1 Baguette
- 10 slices of Graubünden meat (approx. 50 g)
preparation
- Halve the avocados lengthwise, remove the pit from each one and set aside (see tip). Scoop out the flesh with a spoon and mash with a fork. Mix in the lemon juice and season with salt and pepper. Wash the coriander, shake dry and finely chop the leaves. Rub the mushrooms dry, clean and cut into fine slices or grate.
- Preheat the oven to 160° C, cover a tray with baking paper. Cut the baguette into thick slices and place on top. Roast in the oven for 3-4 minutes on each side. Remove.
- Spread the warm baguette slices with the avocado cream. Place a slice of bresaola twisted into a floret on one half. Cover the remaining crostini with the mushroom slices and grind a little pepper over them. Serve warm immediately.
Recipe Tips
If you want to prepare the avocado cream, add the stone – it delays the browning of the cream. You can also replace the coriander with parsley or lemon balm.
Approx. per piece: 58 kcal, 2.3 g E, 1.8 g F, 8.5 g KH
