These past couple of weeks I’ve been wandering around in a fog of powdered sugar as I work on all kinds of fun cupcake orders for friends. And although it’s been a blast, my usual cooking and experimenting have had to take a back seat. Needless to say, I didn’t want to miss another Pinteresting Monday so I decided something quick and easy would do the trick- enter Avocado Strawberry and Goat Cheese on toast! When I first saw this recipe on Pinterest, it sounded crazy enough that it just had be to good but I didn’t get to try it out until this weekend. I am glad to say my instincts about it were spot on! This was an easy, delicious and light-meal option full of goodness – and it’s extremely pretty, don’t you think?
Avocado Strawberry and Goat Cheese Sandwich (from Edible Perspective: this is for the hot version of the sandwich but there is also a cold version if you prefer)
2 slices of bread
4 medium strawberries, thinly sliced
goat’s milk mozzarella, thinly sliced (or any style goat’s cheese works well)
1t unrefined coconut oil (butter would be fine too if you don’t have coconut oil)
1T balsamic vinegar
1t lemon juice
black pepper + sea salt to top
Toast the bread and place on a cooling rack [avoids sogginess] to stay crisp but not hot.
Turn your oven on to broil.
Mash the avocado with a fork and then mash in the lemon juice + salt.
Add oil to a small pan over medium heat.
Once hot, add the strawberries + balsamic, cooking for 3-5min until softened but not falling apart. Stir/flip a few times.
Add as much avocado to the toast as desired and add 1 layer of cooked strawberries.
Top with a thin layer of goat cheese.
Broil until melted, about 1-3min. If you’re using more of a crumbly goat cheese, be careful it doesn’t burn.
A lot of the time, wacky sounding combinations end up being true favourites. I can’t wait to explore more recipe ideas with these flavours.