1 red, 1 yellow, 1 orange bell peppers, cut in strips
1 avocado, ripe
1/2 onion, finely chopped
1 small tomato, seeded and diced
3 tbsp DODONI galotyri
1 whole grain or multigrain bread
¾ tsp Cayenne pepper
1/2 tbsp mustard seed
1/2 tsp cumin
2 tbsp fresh parsley, finely chopped
1 tbsp mustard
1 tbsp honey
½ lemon, juice
In a saucepan, add 3 tbsp olive oil and sauté the 3 peppers (cut in strips) over a medium heat for 3-4 minutes until they soften. Add a little water so they will not burn and let the liquids evaporate. When the peppers start to soften, add salt, ½ teaspoon Cayenne pepper and ½ tbsp. mustard seed. After slow cooking for 5 minutes, remove from the heat and add 1 tbsp mustard and 1 tbsp honey, stirring well. The peperonata is ready.
In a bowl, mash the ripe avocado with a fork and sprinkle lemon juice (or lime juice) over it. Add ½ an onion, finely chopped, 1 small tomato, seeded and diced, salt, ½ tsp cumin, ¼ tsp Cayenne pepper and 2 tbsp finely chopped fresh parsley (or coriander). Add 3 tbsp DODONI galotyri and mix well with a spoon until the ingredients blend into a thick guacamole. Cut the bread into thick slices, place on a sheet pan covered with baking paper, and brush olive oil and sprinkle salt on each slice. Grill at 200oC for about 10 minutes until they are lightly browned around the edges. Remove the bread slices from the oven and let them cool for 5 minutes. Spread 2 tbsp guacamole with galotyri on each slice and top with 1 tbsp spicy peperonata.