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Top down view of 2 avocado ricotta toasts with chopped vegetables.
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Avocado Ricotta Cheese Toast

This avocado ricotta toast features creamy, mellow avocado and ricotta topped with a zesty mixture of crunchy vegetables and refreshing herbs for a delicious, satisfying and healthy savoury breakfast. Enjoy with your favourite bread!
Course Breakfast, Brunch, Snack
Cuisine vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 287kcal
Author Monika Dabrowski

Equipment

  • Shallow bowl and fork
  • Medium sized bowl
  • Toaster or large pan

Ingredients

  • 1 medium avocado ripe and soft
  • 5 tablespoons ricotta firm, drained, *see Notes
  • ¼ red sweet pointed pepper Romano pepper, approx. 3", finely chopped
  • 4 medium radishes or 6 small, finely chopped
  • 1½ tablespoons capers
  • 1 tablespoon chives finely chopped
  • 6 basil leaves finely chopped
  • 1 teaspoon extra virgin olive oil plus more for serving (optional)
  • ½ teaspoon lemon juice plus more for serving (optional)
  • 2 slices bread any
  • Sea salt and pepper to taste

Instructions

  • Mash avocado and ricotta: Place the avocado flesh and ricotta in a shallow bowl and mash together with a fork until creamy (make it as smooth as you like). Season to taste with salt and pepper, stir and set aside.
  • Prepare topping mixture: Stir together the pepper, radishes, capers, basil, chives, oil, about ½ teaspoon of lemon juice, and salt and pepper to taste.
  • Toast bread: You can either use a toaster or butter your bread lightly (or sprinkle with olive oil) on one side then toast in a large pan for about 2 minutes until lightly browned (butter side down). Turn the slices over and toast for 1-2 more minutes. 
  • Assemble: Spread the avocado mixture over your toasted bread then add 2-3 spoonfuls of the topping mixture. Press it gently into the avocado to make sure it stays in place. Enjoy! Makes 2 generous portions.

Notes

    • Use ripe and soft avocado that's easy to mash.
    • *If your ricotta is quite moist place it in a strainer for 10 minutes to remove excess water. You can also pat it dry with a paper towel.
    • This avocado toast with ricotta is best served immediately. Leftovers can be refrigerated for up to 3 hours.
    • Not suitable for freezing.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 22g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 12mg | Sodium: 353mg | Potassium: 624mg | Fiber: 8g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 32mg | Calcium: 148mg | Iron: 2mg