#bettinerecipes
Spring biscuits with avocado and goat cheese pearls
Discover these delicious spring biscuits with Bettine goat's cheese Pearls! Perfect for breakfast, brunch or during Easter. And not only are they very tasty, but also super quick to make.
Preparation time
5 minutes
Total time
5 minutes
Ingredients
for 4 people| 4 | whole-wheat rusks |
| 2 | small ripe avocados |
| 4 | radishes |
| 11 | tubs of cress |
| 1/4 | lemon juice |
| 100 g | Bettine goat's cheese Pearls |
| 30 g | toasted seeds and kernels |
| 2 | sprig of parsley and some chives |
| 1 | sprig of fresh mint (or lemon balm) |
| freshly ground pepper and salt | |
| 1 | handful of edible flowers |
Preparation
-
- Cross the radishes with a knife four times and place them in a glass with ice-cold water and preferably some ice cubes. The radishes will then open up like a flower. You can also do this the night before. Then leave the glass in the fridge until use.
- Chop the parsley and chives as finely as possible. Mix the herbs with the goat's cheese pearls. Grind pepper above and salt to taste if necessary. Gently stir all this again.
- Halve the avocados and remove the stone. Mash the flesh with a fork. Sprinkle with the lemon juice, so the avocado spread does not discolour later!
- Divide the avocado spread between the 4 rusks.
- Spread the spicy goat's cheese pearls over the avocado spread.
- Cut some mini bunches of cress and divide over the rusks.
- The radishes will have opened up by now. Dry them well and place a radish on each rusk.
- Sprinkle the seeds and kernels over the rusks.
- Because of the avocado spread, the rusks already have a lovely creamy flavour and together with the fresh and soft goat's cheese pearls they are delicious... If you like a sweet accent, you could pour some honey or agave syrup over the goat's cheese pearls.
- Finally, grind some pepper over the rusks.
- Place some mint leaves and the edible flowers on each rusk.
