Avocado Toast with Entremont Emmental slices
For 4 toasts
- 4 slices of multi-grain bread
- 2 large ripe avocados
- 4 Entremont Emmental slices
- 4 radishes
- A few sprouted seeds
- ½ lemon
- A little olive oil
- Salt and pepper
Toast the slices of bread.
Cut the avocados in half lengthwise to extract the flesh. Squeeze some lemon juice over them.
Slice one of the avocados and fan it.
Crush the other avocado using a fork and spread the flesh over the 4 slices of toast. Then lay a few slices of the other avocado over the top, drizzle olive oil over them, and salt and pepper to taste. Top with a folded Entremont Emmental slice.
Decorate with slices of radish and a few sprouted seeds.
Photo credit: Stéphanie Iguna@LaFoodFactory