Camembert, Avocado and Barbeque Chicken
Ingredients
1 large, fresh baguette (soft inside and crusty outside)
1 ripe avocado
1-2 tbs lemon juice (juice of half a lemon)
sea salt and freshly ground black pepper
1 head Belgium endive (witlof), base trimmed, outer leaves discarded, remaining leaves separated
½ red onion, thinly sliced
6-8 small cornichons (small dill-pickles), sliced thinly
¼ barbeque chicken, breast piece, sliced or carved
250g Tasmanian Heritage Signature Camembert cheese, sliced thickly
6-8 hazelnuts, toasted and roughly chopped
Instructions
- Slice baguette down the centre end to end, but not all the way through. Then open the baguette again by tearing down the centre of each half.
- In a medium size bowl, combine avocado and lemon juice. Mash to a spread consistency, season to taste.
- Spread avocado, evenly, inside baguette.
- Place witlof leaves, red onion and cornichons, down one side of baguette.
- Place sliced chicken and camembert cheese down the other side. Top with toasted hazelnuts and a fresh grinding of black pepper.
- Cut baguette into four and wrap each piece in a sheet of baking paper. Tie to fasten with a piece of raffia string.
- Fill picnic basket with wrapped baguettes and a bottle of sparkling wine.