“Friselle” with Tomatoes, Avocado and Grana Padano
4 whole wheat “friselle” (Apulian twice-baked bread)
100 g Grana Padano
500 g cherry tomatoes
1 bunch basil
extra virgin olive oil
PreparationPeel and dice the avocado and splash with lemon juice.
Dice the tomatoes and transfer to a bowl. Dress with olive oil, basil leaves, salt and pepper.
Moisten the friselle under running water for a few seconds, dress with the diced avocado and tomatoes. Serve with shavings of Grana Padano.