Panko Avocado + Havarti Pesto Recipe Paired with Rose Wine

Capture June 17AA Taste of Summer

I think the last of the cold weather is finally behind us, and now we can breathe a collective sigh of relief and finally enjoy the beginning of summer.

For me, the best part about summer is the refreshing culinary delights. There’s so many different recipes available online and I’m always anxious to try something new.

So when I found the following recipe for Panko Avocado with Canadian Havarti Pesto I was excited for two reasons: one, because I love avocado; two, because I’ve never tried it broiled in the oven.

I also thought the Havarti pesto sounded like an interesting and yummy combination. Pesto is delicious on its own, but paired with creamy Canadian Havarti it’s absolutely delectable. Sounds like a match made in heaven to me.

If you’re eating these as an appetizer, you’ll want to serve them with a light wine, like a fruity rosé. Featherstone Rosé is aromatic and rich, with notes of light spring flowers and a touch of refreshing citrus.

You could also try it with a light white like White Palette from the Niagara Peninsula. It’s an affordable and fresh floral wine that pairs well with light to medium flavours.

Now enough writing for today, I think it’s time I go outside and enjoy the wonderful weather!

Panko Avocado with Havarti Pesto RecipeFeatherstone Rose A


1 cup (250 ml) Canadian Havarti, diced
1⁄3 cup (75 ml) hot milk
1 tbsp (15 ml) homemade or store-bought pesto
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) lemon zest
3 tbsp (45 ml) flour
Salt and freshly ground pepper
1 egg
2⁄3 cup (150 ml) panko breadcrumbs
2 avocados, peeled, pitted and each cut into 8 slices
2 to 3 tbsp (30 to 45 ml) melted butter

Preparation:White Palate June 17, 2014

Preheat oven to broil.

With a blender or food processor, purée Havarti with hot milk.

Add pesto and lemon juice and zest. Pour into a bowl and reserve.

Place flour in a dish and season generously with salt and pepper.

In a second dish, beat egg with a bit of water. Place panko in a third dish.

Coat avocado slices with flour, dip in egg and then thoroughly coat with panko. Place avocado slices on a baking sheet lightly greased with melted butter. Brush them delicately with remaining melted butter.

Broil in the oven for 3 minutes. Turn slices over and broil for another 2 minutes. Watch closely so they don’t get overcooked.

Heat Havarti pesto about 30 seconds in the microwave and serve with crunchy avocado slices.

Tip: Microwave oven power levels vary: heat the Havarti pesto a few seconds at a time to avoid cooking it. If cooked, it will curdle and lose its creaminess.

Note: For a homemade pesto recipe, go to Cheese alternatives: Canadian Brick cheese, Mild Cheddar, Monterey Jack.

Recipe developed by:



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