Sweet Chili Avocado Bagel Bruschetta

A mouthwatering version of a bruschetta perfect for appetizers of a meatless main dish with a side salad. The tantalizing flavors of tangy, salty goat cheese, creamy ripe avocado, red onion and sweet chili sauce co-mingle for a perfect, satisfying dish.

Course Main Course

Cuisine American

Prep Time 15

Total Time 15

Servings 1/2 bagel bruschetta

Calories 324kcal

Author Toni Dash

Ingredients

2 bagels (I used Udi's Plain Gluten-Free bagels)
1 tablespoons Unsalted Butter , melted
1 Avocado , ripe yet firm; halved, each half sliced vertically into 8 slices and removed from outer skin
1 small Red Onion , aproximately 3 inches diameter
2 ounces Goat Cheese , crumbled
2 tablespoons Sweet Chili Sauce
1 teaspoon Extra Virgin Olive Oil

Instructions

Heat the broiler in the oven.
Slice the end off one side of the onion and slice one quarter of the onion into paper-thin slices. Remove the outer peel.
Combine the sweet chili sauce and olive oil. Stir to fully combine.
Halve the bagels and lightly toast on a low setting in the toaster. Place the toasted halved on a baking sheet cut side facing up. Brush the cut side with the melted butter.
Place under the broiler for 15-30 seconds watching the entire time. The tops should lightly brown but can burn quickly to as soon as they begin to turn golden, remove from the oven.
Place one fourth of the goat cheese on each bagel half, followed by 4 avocado slices, one fourth of the onions slices and finally drizzle each equally with the sweet chili sauce. Serve warm.

Nutrition