MULTIGRAIN CROSTINI WITH GUACAMOLE, SWEET AND SOUR RED ONION AND SMOKED SALMON
Diego Ponzoni
Menù Ingredients
White vinegar
Sugar
to taste Salt and pepper
100 g Red onion
80 g Sliced multigrain bread
For 1 person
Slice the red onion to a thickness of about 6-7mm and toss in the pan for 2-3 minutes with extra virgin olive oil, vinegar, salt and sugar. Now cut 3 slices of multigrain bread and toast them in the pan with a drizzle of extra virgin olive oil. Once golden, arrange them on a chopping board and add the Guacamole sauce, sweet and sour red onion, and smoked salmon. Decorate with a few marigold petals and a drizzle of oil.
