Avocado dip with goat's cheese

Preheat the oven to 200 ° C. Let the slices of puff pastry thaw, remove the plastic sheet and place the slices with sufficient space on the baking sheet. Roll the slices out slightly until they are about 15 cm long. Brush them with milk.

Chop the almonds into pieces with a large knife. Sprinkle the almonds over the slices of dough and press them slightly. Cut the slices lengthwise into long strips of ½ cm wide. Bake the puff pastry stalks in the middle of the oven in 10-12 minutes until golden brown and done. Let them cool.

Crumble the goat's cheese and finely chop the herbs. First cut the peppers into thin, long strips and cut the strips into tiny cubes. Halve just before serving the avocados and scoop the flesh into a deep plate. Prepare the pulp and mix in lemon juice, tarragon and a third of the goat's cheese. Stir everything to a smooth mixture and add some salt and freshly ground pepper.

Spoon the avocado dip into glasses. Sprinkle the rest of the goat's cheese over it and spread the paprika pieces. Slightly separate the puff pastry stalks and insert 3-5 puff pastry stalks into each glass.