Focaccia with avocado, anchovies and Parmesan

Serves 4

This was on the menu at Le Caprice when I started there 14 years ago. It stayed around for a while and then, for some unknown reason, disappeared. I must say I'm not a big fan of avocados except maybe when they're filled with prawns in that retro classic. They are also tricky to buy as they are rarely in peak condition and if they are, tend to have spots of black. Despite all that I have fond memories of this combination.

This was on the menu at Le Caprice when I started there 14 years ago. It stayed around for a while and then, for some unknown reason, disappeared. I must say I'm not a big fan of avocados except maybe when they're filled with prawns in that retro classic. They are also tricky to buy as they are rarely in peak condition and if they are, tend to have spots of black. Despite all that I have fond memories of this combination.

4 slices of focaccia bread, 1cm thick and cut into slices a little bigger than an avocado
2 ripe avocados
4 anchovy fillets, or more if you prefer, halved lengthways
60-80g piece of Parmesan
2-3tbsp olive oil
Freshly ground black pepper

Peel the avocados, remove the stone and slice them lengthways into about 5 slices. Toast the focaccia on both sides (if using a toaster, be careful it doesn't get stuck) then lay the slices of avocado on top. Lay 2 halves of anchovy over each avocado then shave the Parmesan into thin slices with a peeler or sharp knife. Distribute the Parmesan shavings between the avocados, spoon over a little olive oil and finish with a grinding of black pepper.