- Toast 8 slices of whole grain bread in a toaster or under a grill.
- Halve 2 avocados, remove the stone and then the flesh from the skin.
- Puree the flesh with the (15 ml/1 tbsp.) of lemon juice, season with salt and pepper.
- Mix (10 ml/ 2 tsp.) of balsamic vinegar to (22 ml/1 1/2 tbsp.) of oil, salt and pepper. Cut some radicchio in strips and combine with the dressing.
- Cut 120 g of Emmentaler cheese in thin slices. Spread each slice of toast with some mustard. Cover each slice with avocado puree, radicchio and the cheese. Cover each piece of toast with one of the remaining slices.
Emmentaler AOP®
