Cheese & avocado bruschetta/canapé
For a bruschetta, slice one wide baguette into long horizontal slices, as for the canapé, you can just slice 0.2 inches thick rounds after removing the bread ends.
1 baguette (ends removed and sliced into 4 bruschettas or 8 canapés)
8 tablespoons Frico Maasdam cheese (shredded or sliced)
1 large avocado (ripe and cut in small cubes)
1 large tomato (deseeded & cut in small cubes)
1 handful coriander (chopped)
1 lime (juiced)
salt and pepper
2 pinches paprika
4 teaspoons balsamic glaze/ reduction
Preheat oven to 400°F. Cut the baguette. Brush the sliced bread with olive oil on both sides. Sprinkle each bruschetta with two tablespoons of shredded Maasdam cheese or if you’re doing canapés – sprinkle only 1 tablespoon per piece. Place them in the oven for 10 minutes or until cheese has melted. Or simply put slices of Maasdam cheese on top of each bruschetta.
In the meantime, dice avocados and deseeded tomatoes and toss together. Add chopped coriander, lime juice, paprika and salt and pepper. Toss all carefully.
Place the bruschetta/canapés on the serving plate, distribute the avocado mixture equally on each bread slice. Drizzle with balsamic reduction and serve.