Peruvian Avocado & Cream Cheese Roll on Toast

Peruvian Avocado & Cream Cheese Roll on Toast

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Cream cheese:

  • 250g organic firm cream cheese
  • 2 Tbsp chopped fresh chives
  • pinch of salt and pepper


  • 2 Rocoto peppers sliced into slivers
  • 1/4 sugar
  • 1/3 cup water
  • 1 Tbsp balsamic vinegar

Garnishing and interior:

  • 1 ripe avocado cut into thin slices
  • 4 slices toast


Cream cheese:

  1. In a bowl mix cream cheese, fresh chopped chives, salt and pepper.
  2. Blend well and set bowl in fridge.


  1. In a small sauce pan blend water and sugar.
  2. Bring to a low boil and continually stir.
  3. When the mixture starts to turn a light brown, toss in peppers and stir. Cook for about 4-5 minutes until mixture becomes thick.
  4. Pour in balsamic vinegar and stir well cooking till mixture thickens again about 3-4 minutes.
  5. Take off heat, spoon peppers into a dish and let cool.


  1. Place a sheet of plastic wrap about 14 inches x 16 inches onto a counter.
  2. Take cream cheese and spread into a rectangle, keeping a 1/4 inch thickness throughout.
  3. Place caramelized peppers all along the center of the rectangle.
  4. Take the sliced avocado and place it on top of the peppers.
  5. Starting from the long side, bring the cream cheese to the avocado and peppers releasing it from the plastic wrap.
  6. Go to the opposite long side and do the same bringing the cream cheese to the center.
  7. Continue to roll the cream cheese till the plastic wrap has surrounded the roll.
  8. Place on a plate or board and place in fridge for at least 3 hours.
  9. Take out of fridge. Unwrap the plastic.
  10. Cut into thick maki like pieces.
  11. Serve on toast.
  12. Enjoy!


Allow 3 hours for setting time in the fridge.


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