Ingredients
Smashed avocado
Liver pâté
Fried chorizo and vintage cheddar
Whipped feta and garden vegetables
Method
Smashed avocado topping
1.Using a fork, crush avocado flesh with lemon or lime juice and a good sprinkling of sea salt.
2.Lightly toast some white sesame seeds in a dry pan.
3.Serve Flatbread with smashed avocado, a squeeze of lemon juice, a drizzle of good quality extra virgin olive oil, seas salt & cracked pepper and a sprinkle of sesame seeds.
Liver pâté
4.Serve Flatbread on a board with a pot of chilled pâté, a slab of fruit paste (we used fig but quince works well).
5.Garnish with additional dried figs or dried fruit and fresh pears.
Fried chorizo and vintage cheddar
6.Cut chorizo sausage into 8mm thick slices and fry over medium heat in a little olive oil for one of two minutes on each side until slightly browned.
7.Top Flatbread with the sliced cooked chorizo, slivers of firm cheese such as a romano, manchego or vintage cheddar and dollop with a little sweet blackberry preserve.
Whipped feta topping
8.Crumble feta cheese in a small bowl and add a little thickened cream.
9.Stir to a smooth paste and refrigerate until required.
10.Top each Flatbread with a smear of whipped feta, thinly sliced red onion, cherry tomatoes, Lebanese cucumber slices and Kalamata olives.
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