Toasted tramezzini with avocado nut cream
Remove the skin from the avocado, cut it in half and remove the stone. Mash the flesh with a fork and mix immediately with the juice of one lemon, oil and cashews, seasoning with salt and very little pepper. Fill the avocado-nut cream into a dip bowl.
Cut the tramezzini bread in half crosswise – or into triangles ~ and toast on both sides in a frying pan until light brown.
Place the dip dish on a large plate and arrange the tramezzini triangles in a circle around the dessert dish.
(*) Alexander Herrmann’s tip: Instead of cashews, chopped macadamia nuts or walnuts also fit into the avocado cream.
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