- Rye crackers 4
- Avocado 1
- Chicken cut into thin slivers or chicken ham 240 g
- Brigante Goat cheese 120 g
- Datterini tomatoes 8
- Mint some leaves
- Salt to taste
- Extra virgin olive oil to taste
Peel the avocado and slice it, then slice the tomatoes, season everything with salt, pepper and olive oil.
Slice the Brigante Goat cheese.
Lay the ingredients down on the crunchy base of each cracker in the sequence you prefer and finish with the mint leaves.
RECIPE BY: Luisa Bayre and her staff
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