When I just can’t decide on one or the other
- Prep time
20 minutes - Cooking time
2 minutes - 2 portions
- 2 slices of Les Grains St-Méthode 9 Whole Grains Bread
- 1 garlic clove, peeled and cut in half
- 30 ml (2 tbsp.) olive oil
Avocado mash
- Flesh of 1 ripe avocado
- Juice of ¼ lemon
- Ground salt and pepper
Toppings, first way
- 2 slices of prosciutto
- A few basil leaves
- 60 ml (1/4 cup) feta, crumbled
- 60 ml (1/4 cup) ready-to-use peas
- Fleur de sel
- Spicy oil
Toppings, second way
- 200 g fresh salmon, skinless, diced
- ½ green apple, in small cubes
- 15 ml (1 tbsp.) olive oil
- 1 dash sesame oil
- 15 ml (1 tbsp.) Ponzu sauce (tart, citrus-based Japanese sauce)
- Zest of 1 washed lemon
- Coriander leaves for garnish
- Fleur de sel
- Ground pepper
Rub the garlic clove on the slices of bread, and lightly daub them with olive oil. Grill in a skillet or grill pan.
In a deep dish, coarsely mash the avocado flesh with a fork (or with a hand mixer for a smoother texture). Sprinkle with lemon juice. Season and mix again.
Toppings, first way
Generously spread each slice of bread with the avocado mash. Add a slice of prosciutto, and garnish with basil, feta, and peas. Season with salt and drizzle with oil.
Toppings, second way
In a small bowl, mix the diced salmon and apple, olive oil, sesame oil, Ponzu sauce, and lemon zest. Let cool in the refrigerator for a few minutes. Generously spread each slice of bread with the avocado mash. Cover with a layer of the salmon mixture. Garnish with coriander, and season with fleur de sel and pepper.
