Avocado and mozzarella crostone

INGREDIENTS:

  • 8 slices of multigrain bread
  • 1 ripe avocado
  • juice of 1 lemon
  • 250 g Fiordilatte Mozzarella PDO
  • Fresh basil
  • Extra virgin olive oil
  • Black pepper
  • Salt

Recipe with
FIORDILATTE MOZZARELLA DI GIOIA DEL COLLE PDO

DIFFICULTY: Easy
PREP TIME: 20 min
COOKING TIME: 5 min
SERVES: 4 people

METHOD

  • 1. Prepare the avocado cream
    Cut the avocado in half, remove the stone and scoop out the flesh. Mash it with a fork into a rustic cream. Add the lemon juice, a drizzle of extra virgin olive oil, salt and pepper. Mix well.
  • 2. Toast the bread
    Toast the slices of multigrain bread in the oven or on a hot griddle until crisp and golden.
  • 3. Assemble the bruschette
    Spread the avocado cream on the still-warm slices of bread. Top with Gioiella Fiordilatte cut into thin slices or small pieces. Finish with hand-torn fresh basil leaves and a drizzle of extra virgin olive oil.
  • 4. Serve
    Arrange the bruschette on a serving plate and garnish with a few small fresh basil leaves.

Tip
And for the greedier ones, serve them with a small bowl of Bari-style crudo ham, creating a perfect contrast between the freshness of the avocado and mozzarella and the savouriness of the cured meat.

Recipe by Filippo Barracano

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