GINGER, GARLIC AND SHALLOTS AVACADO MELTS
2 ripe tomatoes, finely chopped
2 ripe avocados, peeled and stone removed
4 tbsp spreadable cream cheese, at room temperature
1 1/2 tbsp fresh lemon juice
8 slices sourdough bread
8 slices cheddar cheese, halved
Balsamic glaze (optional)
100g Rocket lettuce
Salt and pepper
1. In a frypan, fry paste off till fragrant, then lightly toss tomatoes for one minute. Take off heat and set it aside to cool.
2. Mash avocado flesh and cream cheese together in a bowl. Add sautéed tomatoes and paste and lemon juice—season well with salt and pepper.
3. Preheat a grill to medium. Drizzle bread lightly with olive oil, Place bread on a grill tray and cook for 2 minutes on each side or until toasted.
4. Spread one side of each slice of bread with the avocado mixture. Top with cheese. Return to grill. Cook until cheese melts. Top with roquet lettuce, and drizzle balsamic drizzle if desired, and serve immediately.