Avocado bruschetta with capers

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 3 TABLESPOONS Olive oil
  • 8 discs Baguette bread
  • 3-4 Tsp Capers (glass)
  • 1 (approx. 250 g) ripe avocado
  • 2 TABLESPOONS Lemon juice
  • 100 g Fresh cream
  • 7-10 Tbsp salt, pepper
  • 30 g dried soft tomatoes
  • 1 TEASPOON Flour

Directions

  1. 1

    Heat 2 tablespoons of oil in a frying pan. Fry 2 portions of baguette slices on both sides until golden brown. Take out and drain on kitchen paper.

  2. 2

    Rinse capers and drain well. Chop half the capers. Cut avocado in half, remove seeds. Remove the flesh from the skin and crush finely with a fork. Mix with lemon juice, chopped capers and crème fraîche.

  3. 3

    Season to taste with salt and pepper.

  4. 4

    Cut the tomatoes into strips. Dust the remaining capers with flour. Heat 1 tablespoon of oil in a small pan. Fry the capers in it until crispy and drain them on kitchen paper. Also fry the tomatoes briefly in the frying fat and remove.

  5. 5

    Spread baguette slices with avocado cream, sprinkle with capers and tomatoes.

Nutrition Facts

KCAL
360 kcal
CARBS
24 g
FATS
26 g
PROTEINS
6 g