- 8 small slices of rye bread (cut in halves)
- 15g butter
- 2 avocados
- olive oil
- 1 Castello Creamy White
- Chives and oregano
- Salt and pepper
Toast the rye bread in butter in a pan until it has taken a bit of color. Place on fat absorbent paper and sprinkle with salt.
Halve the avocado, remove the stone and cut into thin slices. Place approximately one quarter on each piece of bread. Drizzle with olive oil. Top with a thin slice of Castello Creamy White on each bruschetta. Top with chives, oregano, salt and pepper.