Avocado and mushroom bruschetta

Dry out the keto bread (2 slices) in a dry skillet until crispy.

Mash the flesh of the avocado (1/2 piece) with a fork. Drizzle the avocado with lemon juice (1 tbsp). Add paprika, salt, and freshly ground pepper to taste. Mix the avocado until creamy.

Clean and slice the mushrooms (50 g). Heat a skillet with olive oil (1 tbsp). Sauté the mushrooms over medium heat for about 8–10 minutes until golden and the liquid has evaporated. Season the mushrooms with salt and pepper to taste.

Spread the avocado paste on the warm bread. Top with the sautéed mushrooms. Sprinkle with pine nuts (2 tbsp).