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).