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Avocado bruschetta

Avocado bruschetta

Inspired by its Italian roots, our recipe for Avocado Bruchetta makes for a wonderful twist on a beloved classic. Atop toasted rye bread, slices of creamy cheese and garden-fresh avocados create a perfect blend of smooth flavours and textures. A light sprinkling of plucked herbs finishes the dish.

25 min 4 servings
Garlic/Onionish Tomatoey


  • small 8 slices of rye bread (cut in halves)
  • 15 g butter
  • 2 avocados
  • olive oil
  • 1 Castello® Extra Creamy Brie
  • chives
  • oregano
  • salt
  • 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 Extra Creamy Brie on each bruschetta. Top with chives, oregano, salt and pepper.