Category
Brunch
Servings
2
Prep Time
10 minutes
Author:
David Richards
Ingredients
- 2 ripe avocado pears
- 20g Capreolus Dorset Nduja
- Juice and zest of one lime
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
- 4 pieces hot buttered toast
Directions
Make two slices of toast and keep in a warm oven with two serving plates
Take approx a 20g piece of the Capreolus Nduja (depending on how much heat you can take), remove the skin and mash with a fork in a bowl
Add the finely sliced zest of the lime to the mashed Nduja
Remove the skin and stone from the avocados and dice into pieces about 1 cm big. Place into a 2nd bowl and sprinkle with a little lime juice (this prevents the avocado from discolouring)
Squeeze the rest of the lime juice into the Nduja and add the olive oil. Mash together to make a smooth soft Nduja paste
Add the Nduja paste to the avocado and mix together, taste and adjust the seasoning accordingly
- Serve the avocado/Nduja mix onto the toast and eat at once