Peruvian Avocado & Chicken Crostini
Mix flour with sugar, salt, and egg white until smooth. Stir in butter, cheese, and herbs. Use a spatula to evenly spread thin circles of approx. 8 cm (3-4 inch) diameter on a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for 8-10 minutes until golden brown. To retain the crostini curvature, let them cool down on a rolling pin or a similar round item.
Tear the chicken apart into thin strips. Cut celery into fine slices and dice tomato. Cut avocados into halves, remove pits, and peel. Puree with yogurt and lime juice and season to taste with salt and pepper. Add avocado, celery slices, and chicken. Finally, sprinkle with the tomato.
4 Servings
50 Minutes
10 Minutes
1 Hour
1/3 cup flour
1 tablespoon sugar
1 teaspoon salt
1 egg white
1/4 cup butter, softened
1 cup freshly grated Parmesan
1 teaspoon dried thyme or provencal herbs
1/2 pound chicken, cooked
1 celery stalk
1 tomato
2 Peruvian avocados
1/3 cup yogurt, 3.5% fat
Juice of 1 lime
Salt
Pepper
