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Avocado bruschetta

Avocado bruschetta

Cook 25 mins 4 servings

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.

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  • small 8 slices of rye bread (cut in halves)
  • 15 g butter
  • 2 avocados
  • olive oil
  • 1 Castello® Creamy white
  • chives
  • oregano
  • salt
  • pepper



1. Toast the rye bread in butter in a pan until it has taken a bit of color. Place on absorbent paper and sprinkle with salt.

2. Halve the avocado, remove the stone and cut into thin slices. Place approximately one quarter on each piece of bread. Drizzle with olive oil.

3. Top each piece with a thin slice of Castello Creamy White. Sprinkle with chives, oregano, salt and pepper.