Goat Cheese and Avocado Toasts

“I make these toasts, grab some potato chips—my secret love—and fix a yummy drink,” says Susan Feniger, co-chef at Border Grill in Los Angeles. “That’s a late-night dinner!” To change it up, she sometimes broils the avocado toasts for a couple of minutes before topping them with tomatoes, or she’ll spread the avocado on rice crackers instead of bread.

Recipe from Food & Wine Chefs' Easy Weeknight Dinners.

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  • Servings: 4

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  • 2 Hass avocados—halved, pitted and peeled 
  • 2 ounces mild soft goat cheese (1/4 cup)
  • 1 tablespoon fresh lemon juice
  • 4 dashes of Tabasco
  • 1/8 teaspoon freshly ground pepper
  • Kosher salt
  • 8 slices of pumpernickel bread, toasted
  • 2 tomatoes, thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Sea salt, for serving

How to make this recipe

  1. In a medium bowl, mash the avocados with the goat cheese, lemon juice, Tabasco and pepper until the mixture is still a bit lumpy. Season with kosher salt. Spread the avocado mixture on the pumpernickel toasts and top with tomatoes. Drizzle with olive oil, sprinkle with sea salt and serve.

Contributed By Photo © Fredrika Stjärne

1058266 recipes/goat-cheese-and-avocado-toasts 2016-04-21T13:48:54+00:00 Susan Feniger vegetarian|breads-rolls-and-muffins|breakfast recipes,goat-cheese-and-avocado-toasts 1058266

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