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
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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.