Cut the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl. Use a fork to roughly mash, leaving some small chunks for texture (about 1/2 the flesh mashed, 1/2 in pieces).

Add aromatics

Add the finely minced red onion, jalapeño, and garlic to the mashed avocados. Mix gently to combine.

Season and fold in goat cheese

Stir in the lime juice, cilantro, sea salt, and black pepper. Crumble in the goat cheese and fold it into the avocado mixture with a spatula so you get ribbons and small pockets of creamy goat cheese throughout (do not fully homogenize). If you want a silkier texture, drizzle in the extra-virgin olive oil and fold once.

Adjust and rest

Taste and adjust seasoning with more salt, lime, or pepper to preference. Cover the bowl with plastic wrap pressed directly onto the guacamole surface to minimize browning and let sit 10 minutes for flavors to marry, or serve immediately.

Housemade Croutons

Preheat and melt

Preheat oven to 375°F (190°C). In a small saucepan or microwave-safe bowl, melt the butter with the olive oil until combined.

Toss bread with seasoning

Place the cubed bread in a large bowl. Drizzle the melted butter-olive oil mixture over the cubes, then sprinkle garlic powder, dried oregano, salt, and pepper. Toss thoroughly so each cube is lightly coated.

Bake croutons

Spread the seasoned bread cubes in a single layer on a rimmed baking sheet. Bake 10–14 minutes, tossing once halfway through, until golden brown and crisp. Remove from oven and cool completely on the sheet (they will continue to crisp as they cool).

Assembly & Serving

Transfer the goat cheese guacamole to a serving bowl. Sprinkle extra crumbled goat cheese and microgreens or cilantro on top if using. Arrange the housemade croutons around the bowl or serve them on the side. Serve immediately with lime wedges.