Bruschetta with shrimp and avocado mousse
2 servings
40 minutes
This is a very summery dish, so a light, full-bodied rose wine from Provence would be appropriate.
1
Make avocado mousse: peel one fruit, cut into cubes, mix with garlic, shallots (leave a few strips for garnish), olive oil, sugar syrup, and lemon juice. Blend in a blender and strain through a fine sieve. Season with salt and pepper to taste. The mousse will yield more than needed for two servings - leftovers can be used later.
- Avocado: 2 pieces
- Garlic: 0.5 clove
- Shallots: 10 g
- Olive oil: 1 tablespoon
- Sugar syrup: 15 ml
- Lemon juice: 20 ml
- Coriander: to taste
2
Make soy caramel: mix soy sauce with sugar, heat on medium until boiling, then add lime juice, hold for another minute, and remove from heat.
3
Dice the tomatoes and avocado, add chopped cilantro, dress with olive oil, and season with salt and pepper to taste.
- Avocado: 2 pieces
- Tomatoes: 100 g
- Coriander: to taste
- Olive oil: 1 tablespoon
- Coriander: to taste
4
Toast the bread on a dry skillet on both sides, and spread with about 60 grams of avocado mousse.
- French baguette: 4 pieces
- Avocado: 2 pieces
5
In the same pan, sauté the shrimp for thirty seconds.
- Shrimps: 3 pieces
6
Place vegetables and shrimp on the bread, drizzle with caramel, and garnish with radish, onion, and cilantro.
- French baguette: 4 pieces
- Tomatoes: 100 g
- Shrimps: 3 pieces
- Coriander: to taste
- Shallots: 10 g