Place avocado, Spanish goat’s cheese, lemon zest and juice, and Spanish olive oil in a food processor or blender; pulse to a smooth purée. Add salt to taste. Spoon topping on to each toast. Serve at room temperature.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 161
Energy (kJ): 674
Protein (g): 4.90
Fat (g): 8.80
Carbohydrates (g): 14.76
Fibre (g): 1.61
Vitamin B12 (μg): 0.35
Vitamin C (mg): 9.64
Vitamin E (mg): 1.46
Information provided by: The Spanish Nutrition Foundation (FEN)
This palate-pleasing, light and creamy tapa would pair wonderfully with one of the fantastic dry Malvasía wines from the Canary Islands. Look for one from DO Lanzarote for a crisp and light wine that is extremely aromatic with tropical fruit, floral and herbaceous notes.
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