Avocado butter board with crackers, prosciutto, sautéed garlic, flatleaf parsley, coriander, lime juice and edible flowers
serves 4, prep 20 mins.
INGREDIENTS:
8 tbsp guacamole
4 slices prosciutto
3 garlic cloves, sliced
2 sprigs flatleaf parsley
2 sprigs coriander
Juice of 1 lemon
Edible flowers (such as violets or marigolds) to garnish
Salt & pepper to taste
Your crackers of choice
METHOD:
Preparation:
Preheat the oven to 180°C.
Lay slices of prosciutto onto a baking tray lined with baking parchment.
Bake the prosciutto in the preheated oven for 10 mins., or until crispy. Remove from the oven and allow to cool, before breaking the prosciutto up into pieces.
Peel and thinly slice the garlic.
Heat a little olive oil in a pan over low heat.
Fry the garlic until golden brown and crispy, about 2-3 mins. Remove from the pan and place on kitchen paper towel to absorb any excess oil.
Butter board assembly:
Spread the guacamole over a large serving plate or serving board.
Sprinkle with the toasted prosciutto, fried garlic, parsley and coriander.
Garnish with crackers and edible flowers for a colourful, tasty finishing touch.