Servings |
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Ingredients
- 2 Avocados sliced in 8-10 pieces
- 3 ounces Prosciutto thinly sliced in 10 pieces
- 10 g Frisee leaves
- 2 Cherry tomatoes
- 2 tbsp Argan oil extra virgin
- 1/3 cup Cream cheese
Ingredients
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Instructions
- Sprinkle Frisee leaves with argan oil to taste. Set aside.
- Cut an opening in the top part of the cherry tomatoes. Scoop out pulp and discard.
- Spoon cream cheese evenly into tomato halves.
- Cut avocados into halves, remove pit, and peel each half carefully.
- Slice each avocado half into 4 wedges and wrap a proscuitto strip around each in the center.
- Set on a serving platter and drizzle with argan oil.
Recipe Notes
Takayoshi Kato, French Chef.
Executive chef in leading hotels such as: Osaka Grand Hotel and Tokyo Hilton Hotel in Japan; Queen Elizabeth Hotel in Montreal, Canada; Algonquin Hotel, Omni Hotel and Essex Hotel in the USA.
Books by Chef Kato: NY Brunch – Japan Economic Newspaper 2007 American French Recipes – New York, Seikatsu Press 2013