Cucumber Yoghurt and Avocado Crostini

Cucumber Yoghurt and Avocado Crostini

Category : Appetiser
Serves :      4
 
Ingredients
  1. 1 french Baguette
  2. ½ Cucumber, deseeded and chopped
  3. 2 cups plain Yoghurt
  4. 1 tsp. Honey
  5. 2 tbsp. extra Virgin Olive oil
  6. 1 small green Chilli
  7. 1 tbsp. freshly ground black Pepper
  8. 1 ripe Avocado
  9. 1 cup baby Spinach
  10. 2 tbsp. Chilli flakes
  11. Salt to taste

Directions

  • Hang the curd in a thin muslin cloth until all the water is drained out
    (This should take around an hour of hanging)
  • Blend the cucumber, olive oil, honey, green chilli, black pepper and salt into a smooth paste
  • Fold the paste in the hung yoghurt and keep aside.
  • Chop the fresh baguettes into 1 inch thick round slices (around 8 pieces).
  • Lightly toast them on both sides  until crisp.
  • Cut the avocado to compliment the size of the bread toasts.
  • On the toasted bread, place the baby spinach leaves, spread 1 tbsp. of the cucumber yoghurt, place the avocado and garnish with chilli flakes.
  • Serve immediately.

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