Crunchy feta cheese with lobster oil on sliced avocado and mushrooms

For 6 persons :

5 to 7 cl of Lobster Oil - 3 avocados - 6 mushrooms - 6 sheets of brick pastry - 50 g of drained feta - 1 tablespoon of lemon juice - 3 tablespoons of olive oil

Easy starter - Preparation 15 min - Cooking 5 min

1 - Cut each sheet of brick pastry in half. Fold each half sheet in half lengthwise and coat with Lobster Oil.

2 - Place a small piece of feta cheese at the bottom of the strip and fold it into a triangle shape

3 - Put the lemon juice into a bowl and whisk in the olive oil

4 - Cut the avocados in half and slice them into strips. Thinly slice the mushrooms.

5 - Place the baking tray with the crisps in the oven (250°) and cook until they are golden brown

6 - Arrange the crisps on top of the avocado and mushroom slices. Top with the "citronette" and a drizzle of Lobster Oil