A deliciously simple and perfect combination on this bruschetta with avocado and goat cheese.

Bruschetta with avocado

Bruschetta with avocado and goat cheese

This delicious bruschetta with avocado and goat cheese was originally another Donna Hay recipe for the challenge… The challenge where I tried to make all the recipes from one particle Donna Hay magazine and failed in the process. There were a total of 85 recipes and I think I managed till about 25 or so. Which was still not too bad but obviously not the challenge.

However, I got to make a couple of totally delicious recipes while doing this challenge and this simple yet delicious bruschetta with avocado and goat cheese was one of them. Super easy but the added roasted lime really did elevate the recipe to the next level.

Bruschetta with avocado and goat cheese

Juicy and sweet

The acidity of the lime almost becomes a bit mellow and sweet when you roast it and a squeeze on top of the bruschetta with avocado is beautiful. And avocado is fatty but it is very healthy fat.. 😉 So even though this is a simple recipe it’s still pretty filling. If you want a little less avocado you can decrease the amount of avocado used. I like to have a fair amount on it for best results.

Some of the other Donna Hay recipes I made

Bruschetta with avocado

Bruschetta with avocado and goat cheese

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Ganglunch

The perfect combination of sweet, savory and sour in this delicious bruschetta!
Decorative clock showing preparation time
Prep time 10 minutes
Cooking time 5 minutes
Total time 15 minutes

4 people

Ingredients

  • 4 slices sourdough bread
  • olive oil for brushing
  • 1 clove of garlic halved
  • 4 limes halved
  • 100 gr goat’s cheese
  • 2 avocado’s sliced
  • sea salt and cracked black pepper
  • small mint leaves to serve

How to make the bruschetta with avocado

  • Preheat a chargrill pan over high heat. Brush the bread with olive oil and cook for 1 minute on each side or until lightly charrd. Rub with the garlic and set aside.
  • Cook the limes, cut side down, for 1-2 minutes or until lightly charred. Spread the bread with the goat’s curd, top with the avocado and sprinkle with salt and pepper. Top with the mint and serve

Nutrition Information per portion

Calories: 422kcal | Carbohydrates: 49g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 12mg | Sodium: 486mg | Potassium: 640mg | Fiber: 10g | Sugar: 5g | Vitamin A: 439IU | Vitamin C: 30mg | Calcium: 104mg | Iron: 4mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist