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Avocado and Tarragon Rillettes on Garlic Croutes
1 Ripe; firm avocado
2 Shallots; finely chopped
1 sm Bunc tarragon; chopped
1 sm Bunc chives; sliced finely
1 tb Fromage frais
1/2 Lemon; juice of
Freshly ground rock salt and black pepper
1 Short baguette
1 tb Virgin olive oil
Paprika; to garnish.
Preheat the oven to 200C/410F/gas 7.
Slice the baguette into thin vertical slices. Lay on a baking tray and
brush on a little olive oil over each one. Sprinkle with freshly ground
rock salt and bake in the oven for 10-12 minutes, until the croutes are
golden brown and crisp.
Peel and chop the avocado into a rough but small dice size. Take a large
mixing bowl and mix all of the remaining ingredients together. With a fork,
place a little of the avocado rillette on each of the croutes. To garnish,
place a little fromage frais on top with a sprinkle of paprika.
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