Recipe: Cheese toast with herbs guacamole
Sandwiches and bruschetta with herbs
November 18, 2013
 I used my last basil and mint harvest, with other herbs, the last Diamond White peppers and the first avocado to prepare an aromatic guacamole.
I used almost all the guacamole to stuff two delicious cheese toasts.
Cheese toast with herbs guacamole
Ingredients
For the herbs guacamole:
1 cup basil
1 bunch chives
other optional mixed herbs: parsley, mint
1 baby pepper (or 50g yellow pepper)
1 avocado
50g plain yogurt
5cm lemon zest
2 tbsp lemon juice
For two cheese toasts:
4 slices of bread
2 slices edam cheese
125g mozzarella
butter
4 tbsp herbs guacamole
 Directions
Chop all the herbs together, then add the avocado pulp, the sliced pepper and the other ingredients of guacamole. Blend until smooth.
Spread the four slices of bread with butter, one side only.
Fry two slices in a hot pan, stuffing each with a slice of edam, 2 tablespoons of guacamole and finally the mozzarella. Cover with the second slice of bread with the buttered side on.
Turn when golden brown and serve immediately.
One year ago: November gardening tips: rooftop harvest
Three years ago: Watermelon Radish
Four years ago: Autumn coriander
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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