Crispy bread with fruit and vegetable tartar and anchovies with olives

#InTheKitchenWithZarotti

Preparation

Toast the bread in a hot oven at 170°C
Peel and cut half of the avocado into small cubes, place it in the mini-blender with a tablespoon of lemon juice and a tablespoon of extra virgin olive oil. Add salt and blend until creamy.
Chop the remaining avocado, melon and strawberries into cubes, place them in a bowl then and add the sliced radishes. Season with salt and oil.
Drizzle the slices of bread with the avocado cream and spread a spoonful of vegetables and two anchovies with stuffed olives over each slice

To serve

Sprinkle with thyme leaves and pink pepper corns as desired.