Bruschetta with guacamole, radish, white cheese, chickpeas, and sage
Enjoy a delightful twist on the classic bruschetta with this vegetarian combination of creamy guacamole, crisp radishes, tangy white cheese, hearty chickpeas, and fragrant sage.
Instructions
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Prepare the Guacamole
- In a bowl, mash the avocado until smooth.
- Add lime juice, chopped cilantro, minced garlic, salt, and pepper to taste. Mix well.
- Prepare the Guacamole
- In a bowl, mash the avocado until smooth.
- Add lime juice, chopped cilantro, minced garlic, salt, and pepper to taste. Mix well.
- Toast the Bread
- Slice the bread and drizzle with olive oil.
- Toast the bread slices on a grill or in a preheated oven at 375°F (190°C) for 5-7 minutes until golden and crisp.
- Assemble the Bruschetta
- Spread a generous layer of guacamole on each toasted bread slice.
- Top with thinly sliced radishes, crumbled white cheese, and cooked chickpeas.
- Garnish with fresh sage leaves and a drizzle of olive oil.
- Voilà!
- Serve immediately as a delicious vegetarian appetizer or light meal.
Recipe notes
- For extra flavor, you can rub a cut garlic clove on the toasted bread slices before adding the toppings.
- Feel free to substitute the white cheese with your favorite cheese or a vegan alternative.
- For a gluten-free option, use gluten-free bread or crackers.
- Add a pinch of chili flakes to the guacamole for a spicy kick.
- This bruschetta can be enjoyed as an appetizer, snack, or light meal.
Ingredients
Scaled from 1 serving
- 1 ripe avocado
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 clove garlic, minced
- Pinch of salt and pepper to taste
- 1 slice rustic bread
- 1 tablespoon olive oil, plus more for drizzling
- 2 radishes, thinly sliced
- 2 tablespoons crumbled white cheese (e.g., feta or queso fresco)
- 2 tablespoons cooked chickpeas
- A few fresh sage leaves