Crostini with Avocado Purée and Beemster XO
Fresh French bread
Italian olive oil
2 ripe avocados
½ bunch flat-leaf parsley
Sea salt, citrus pepper
Beemster XO shavings
1 bag (80 grams) rocket salad
2. 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.
3. Halve the avocados, remove the stones and spoon the flesh into a bowl.
4. Squeeze the lemon and pour the juice into the bowl with the avocado. Use a fork to mash the avocado to a coarse purée.
5.Finely chop the shallot and the parsley leaves and mix through the avocado purée. Season with salt and citrus pepper.
6. Arrange a few leaves of rocket on top of the toasted bread slices (Crostini), place the Beemster XO 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.
Recipe and photo from Beemster