Goat Cheese Toast with Peppers, Tomatoes and Avocado
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Breakfast, Dinner, Lunch
Cuisine: California
Keyword: Quick
Servings: 2 servings
Calories: 490kcal
- 4 slices bread whole wheat
- 3 Fresno peppers or 2-3 other mildly spicy peppers, like Anaheim or Poblano
- 1 serrano pepper optional
- 3 tomatoes heirloom or on-the-vine
- 1 avocado
- 5-6 sprigs basil
- 4 oz goat cheese or whole-milk ricotta
Slice the mild peppers and clean out the seeds. Chop the serrano pepper. Cut the tomatoes into medium-sized cubes or ½ slices, and very lightly salt (on the cutting board is fine). Cube the avocado. Slice or cut the basil.
Melt 1-2 tbsp butter in a skillet on medium-hot and add the serranos and sliced mild peppers. Season with salt and some pepper. Cook until the peppers are softened and a nice brown color in parts.
Toast the bread.
If using ricotta, whip it with some salt and pepper before spreading on the toast. For goat cheese, or other soft cheeses with plenty of flavor, just spread on a piece of toasted bread. Top with the basil leaves in an even layer across the whole thing. Top with the peppers. Serve the tomatoes and avocados on the side, incorporating as you eat if you'd like.
- Serves 2
- For added protein, fry 1 egg per serving
Calories: 490kcal | Carbohydrates: 41g | Protein: 22g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 26mg | Sodium: 450mg | Potassium: 1154mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2790IU | Vitamin C: 62mg | Calcium: 182mg | Iron: 4mg