Photo by Clay McLachlan with Yaïr Yosefi (Paris: Flammarion 2009).
Open-Faced Smoked Cheese and Basil-Avocado Sandwiches
August 23, 2012
Preparation time: 20 minutes
Cooking time: 5 minutes
1 bunch basil
scant 1/2 cup (100 ml) olive oil
juice of 1/2 lemon
1 medium-sized avocado
2 x 10 oz (250 g) balls smoked cheese (Scamorza)
1 x 1/2 lb (300 g) loaf heavy, dark rye bread, sliced lengthways
salt and pepper
Pick off the basil leaves and wash and dry them. Process them with the olive oil, salt, pepper, and lemon juice.
Peel the avocado and cut into 1/2 inch (1.5 cm) cubes. Stir them gently into the basil purée.
Cut each ball of cheese into two, then into slices 1/4 inch (5 mm) thick.
Toast the slices of bread. Arrange 5 pieces of cheese on each slice, and spoon over 2 tablespoons of avocado-basil mixture.
Serve with an herb salad seasoned with olive oil and lemon juice.
Éric Kayser’s tip: For a more pronounced taste and softer texture, choose a dense, very dark rye bread.
Reprinted with permission from Éric Kayser's New French Recipes by Éric Kayser. Copright 2009. Published by Flammarion. Buy the book
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