Easy recipe Pumpernickel With Avocado, Bocconcini Basil Recipe

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two medium ripe avocados, halved, stone removed, peeled two tablespoons fresh lemon juice (Recipes by ingridients lemon juice) one two hundred and fiftyg pkt pumpernickel slices (Delba brand) one about one hundred and eightyg container bocconcini, cheese (Recipes by ingridients cheese) drained, cut into fivemm-thick slices Ground, black pepper (Recipes by ingridients black pepper) to taste twelve medium fresh basil (Recipes by ingridients basil) leavesStep one Preheat grill on medium-high. Pumpernickel With Avocado, Bocconcini Basil Recipe. Diagonally cut the avocados into onecm-thick slices. Pumpernickel With Avocado, Bocconcini Basil Recipe. Place the avocado slices on a large plate and drizzle with the. lemon juice (Recipes by ingridients lemon juice) Step two Cut six of the pumpernickel slices in one/two crossways. Wrap the remaining slices in plastic wrap and keep in the fridge for another use. Place the pumpernickel halves on a baking tray and cook under preheated grill for three minutes each side or until the edges darken slightly. Pumpernickel With Avocado, Bocconcini Basil Recipe. Set aside to cool. Step three To serve, increase grill to high. Pumpernickel With Avocado, Bocconcini Basil Recipe. Top the pumpernickel toasts with the avocado and bocconcini. Cook under preheated grill for one-two minutes or until cheese (Recipes by ingridients cheese) starts to melt. Sprinkle with pepper and top each with a basil (Recipes by ingridients basil) leaf. Serve immediately..