1. 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.
2. Halve the avocado, remove the pit and cut into thin slices. Place approximately one quarter on each piece of bread.
3. Drizzle with olive oil. Top each bruschetta with a thin slice of Castello Double Crème White.
4. Sprinkle with chives, oregano, salt and pepper.