Avocado – Tomato Cocktail with Parmesan Stick
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 avocado (s), ripe, preferably the ones with the brown, rough skin
- 16 cocktail tomatoes
- 1 spring onion (s)
- 1 ½ teaspoon vinegar, good white
- 1 teaspoon olive oil, good
- 1 teaspoon honey
- Salt and pepper, black from the mill
- 1 sprig rosemary, fresher
- 150 g parmesan, coarsely rated
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Mix the vinegar, oil and honey in a bowl. Wash and quarter the cherry tomatoes. Cut the spring onion into very fine rings. Add to the sauce in the bowl and mix in.
- Mix the grated parmesan with the flour and the finely chopped rosemary needles. Line a baking sheet with parchment paper and arrange the parmesan mixture in four strips measuring approx. 2 x 8 cm.
- Just before the starter is to be served, cut the avocado in half and remove the core. Using a sharp knife, cut the flesh up to the skin at a distance of about one centimeter. Lift out of the bowl with a spoon and carefully mix into the tomato salad. Pepper and salt.
- Grill the prepared Parmesan sticks under the preheated grill for 3 - 5 minutes until golden yellow, until a kind of cookie is formed. Let it cool down briefly, otherwise it will be too soft to transport. Pour the tomato and avocado cocktail into beautiful glasses, place the parmesan sticks across them and serve.
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