Ingredients
Serves 4 portions
- 4 slices of sourdough or walnut bread
- 1 ripe avocado
- 1 cup of arugula
- 1 handful of crushed walnuts
- 4 teaspoons of pesto Genovese
- 12 bresaola slices (100-120 g)
- 1 cup of Grana Padano PDO shavings
- Salt, pepper
- ½ teaspoon of curry powder
Preparation
Preparation time: 10 min
Cooking time: 10 min
Prepare the avocado by mashing it with a fork until it has a smooth consistency. Add the curry powder, and season with salt and pepper.
Toast the bread slices in the oven, at 380°F for a few minutes, until golden and crispy.
Spread the avocado mixture on the bread, then the arugula and pesto.
Add 3 bresaola slices per toast, then add the Grana Padano PDO shavings.
Top with crushed walnuts.
Tip: You can add some pomegranate seeds for some extra freshness.