Cheese chips with herbs and avocado dip

servings

100 g Woerle Emmentaler
2 pcs. Woerle Salzburg Toast Slices
1 small handful of fresh herbs
(e.g. rosemary and parsley)
2 toes garlic
1 ripe avocado
1 tbsp crème fraîche
1 tsp lemon juice
Salt and pepper

Step 1

Rub the Emmentaler, cut the Salzburg toast slices into small cubes.

Step 2

Scalp the herbs and chop finely together with a toe of garlic.

Step 3

Mix the cheese, herbs and garlic well and place in small flowers on a baking tray lined with baking paper. Bake at 180 ° C for about 10 minutes until the cheese is crumbled and golden brown. Then leave to cool.

Step 4

Cut the avocado in half and remove the flesh, chop the second clove of garlic. Mix the avocado, lemon juice, garlic and crème fraîche and season with salt and pepper.

Step 5

Serve cheese chips and dip together.