Avocado – tomato cocktail with parmesan stick

Ingredients for 4 servings:

• 1 avocado(s), ripe, preferably the one with the brown, rough skin
• 16 cocktail tomatoes
• 1 spring onion(s)
• 1 ½ tsp vinegar, good white
• 1 tsp olive oil, good
• 1 tsp honey
• Salt and pepper, black from the mill
• 1 sprig(s) rosemary, fresh
• 150 g Parmesan, coarsely grated
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

nice starter with little effort

Mix the vinegar, oil, and honey in a bowl. Wash and quarter the cherry tomatoes. Slice the spring onion into very fine rings. Add them to the sauce in the bowl and mix. Mix the grated Parmesan with the flour and finely chopped rosemary sprigs. Line a baking sheet with parchment paper and arrange the Parmesan mixture in four strips, approximately 2 x 8 cm in size. Just before serving the appetizer, halve the avocado and remove the pit. Using a sharp knife, slice the flesh crisscrossing down to the skin, about 1 cm apart. Remove the avocado from the skin with a spoon and carefully mix into the tomato salad. Season with salt and pepper. Grill the prepared Parmesan sticks under the preheated grill for 3-5 minutes until golden brown, until they resemble biscuits. Let cool briefly, otherwise they will be too soft to transport. Pour the tomato-avocado cocktail into attractive glasses, arrange the Parmesan sticks crosswise on top, and serve.