Place the bread slices under the broil for a few min, until toasted. Remove.
In a bowl, mix together the ricotta, hazelnut oil, ground coriander and pepper.
Add the chopped chives (about 1 to 2 Tbsp).
Spread this mixture on each slice.
Top with 1 slice of prosciutto, and continue with slices of avocado and pear on some, radish slices on others.
Sprinkle with fleur de sel if you want (but the prosciutto is salty already). Top with the honey and chopped chives. Eat with the Zucchini and Fennel Salad (We have this recipe here)
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