This is a great brunch and may even work well as a lunch or light dinner option, especially if you add an egg or increase the cheese.

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: California

Keyword: Quick

Servings: servings

Calories: 398kcal

2 slices bread high-quality sourdough preferred, up to 4 slices if small pieces
3 Fresno peppers or 2-3 other mildly spicy peppers, like Anaheim, Poblano, Hatch
1 serrano pepper optional
3 tomatoes Early Girl or heirloom
1 avocado
½ lemon or lime, cut in half, for the juice
5-6 sprigs basil
4 oz goat cheese or whole-milk ricotta
cilantro optional

Pull the 4 oz goat cheese out of the fridge so it warms.
Slice the 3 Fresno peppers and clean out the seeds. Chop the 1 serrano pepper (and remove the seeds if you'd like). Cut the 3 tomatoes into medium-sized cubes or ½ slices. Cube the 1 avocado and juice the 1/2 lemon. Slice or cut the 5-6 sprigs basil and pick the cilantro leaves. Slice the bread if needed (2 slices bread).
Turn a non-stick skillet to medium, medium-high and add the peppers. Season with salt. Cook until the peppers are softened and a nice brown color in parts.
Toast the bread lightly.
Spread the 4 oz goat cheese on the toasted bread. Top with the basil leaves in an even layer across the whole thing. Top with the peppers, tomatoes, and avocados and cilantro (if using).

Nutrition Facts

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Amount Per Serving

Calories 398 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 11g69%

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 26mg9%

Sodium 345mg15%

Potassium 690mg20%

Carbohydrates 25g8%

Fiber 10g42%

Sugar 4g4%

Protein 17g34%

Vitamin A 1261IU25%

Vitamin C 52mg63%

Calcium 156mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.