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Tricolour crostini (traditional method & Thermomix)

Prep Time 10 - 15 min mins
Cook Time 8 - 10 min mins
Total Time 18 mins
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

For me, crostini is the perfect summer meal. They can be topped with so many different ingredients - vegetarian, fish or meat. Here's my new favourite: smooth avocado cream, melting burrata cheese and juicy tomatoes... a pure marvel. Tip: use the ripest tomatoes possible for an explosion of flavour.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • 8 tranches de ciabatta
  • 2 à 3 cs olive oil
  • 1 lawyer
  • ½ lime (juice)
  • ½ cc of salt
  • 3 cc chopped spring onion
  • 1 cs chopped parsley
  • 1 burrata
  • ripe tomatoes
  • freshly ground black pepper
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation:
    1. Toast the bread :
    Arrange the ciabatta slices on a baking tray, drizzle with oil and place in the oven at 200°C for 8 to 10 minutes, turning halfway through cooking. Leave to cool.
    2. Avocado cream (traditional version) :
    Blend the avocado with the lime juice, salt, spring onions and parsley until smooth.

    THERMOMIX® METHOD
    Thermomix version :
    - Put all the ingredients in the bowl, then blend.
    → 20 sec / speed 4.

    - Dressage :
    Tear the burrata into pieces.
    Spread the crostini with avocado cream, add a piece of burrata and a slice of tomato.
    Sprinkle with freshly ground pepper and serve immediately.
Read it online: https://auxdelicesdecaroline.com/en/recipe/crostini-tricolore-methode-traditionelle-thermomix/