Do you know the feeling when you imagine a new combination of tastes and your flavor memory makes your mouth water? That happened to me the other day, as I was browsing the lifestyle section of Nau.ch and bumped into a thrilling culinary encounter: avocado crostini with a balsamico mousse. I couldn’t resist replicating the combination and presenting the outcome to you.
Reduce white aceto balsamico until thickish. If desired, add sweetener of your choice. Allow to cool and then mix equal parts of balsamico reduction and quark. Cool in the fridge.
With a fruit baller, carve avocado spheres of different sizes. Turn in lemon juice and taste with fleur de sel.
Score a shallow cross in the skin on the bottom of the pale yellow cherry tomatoes. Cover the tomatoes with boiling water and leave for a minute or two until the skin around the cross starts to curl. Place the tomatoes into cold water and then peel off the skin. Taste with fleur de sel.
Thinly slice frozen sour dough bread. Freezing makes the slicing easier. Cut out coins of the bread, drizzle with olive oil and rub with garlic. Roast for a couple of minutes at 225°C.
Finely blend cilantro stems with olive oil. Taste with fleur de sel.
Plate by arranging avocado spheres, poached tomatoes and bread irregularly. Decorate with balsamico quark and coriander oil as well as fresh chili and cilantro leaves.
Nau.ch is a Swiss news portal with presence online and screens in public transportation and on gas stations. The source of inspiration for this dish is the avocado crostini by Cyrill & Sandro von THE CLUB.