1. Avocado Mousse
– Blend avocado, crème fraîche, lemon juice, salt, and pepper until silky.
– Transfer to a piping bag with a small round tip (or spoon neatly).
2. Toast the Shokupan
– Lightly toast slices until golden (keep edges crisp but not hard).
– Cool to room temperature before assembling.
3. Assemble with Precision
– Pipe avocado mousse or use spoon in a smooth layer on each toast.
– Alternate mozzarella discs and tomato sliced in a straight line, overlapping slightly.
– Tuck micro basil between the slices for freshness.
4. Plate
– Drizzle balsamic glaze in fine lines using a squeeze bottle.
– Add a single drop of olive oil near the edge for shine.
– Place edible pansy off-center for color contrast.
– Sprinkle a pinch of flaky salt just before serving.
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