12 to 16 French loaf slices, toasted on both sides
some olive oil
1 whole clove garlic
375 ml mashed and seasoned avocado
1 x 420 g Werda Mexican Bean Salad
250 ml thick sour cream
whole coriander sprigs
Brush the toast slices on one side with olive oil. Cut the garlic clove in two and rub the oiled side of each slice with the cut side of the garlic.
Spoon some avocado onto the toast then pile with some Werda Mexican Bean Salad followed by a dollop of cream.
Garnish with a sprig of coriander and serve.
Chef’s hint: Instead of the toast, you can use corn crisps (Nachos) instead.