Smashed Avocado and Ricotta Bruschetta

    15 minutes

    I make this bruschetta for breakfast, lunch or if entertaining, for brunch. If in season, I like to use mixed medley tomatoes as the different colours make this bruschetta look vibrant and colourful. If unavailable, use regular cherry tomatoes.

    2 people made this

    Serves: 4 

    • 1 avocado
    • 2 teaspoon lemon juice
    • 100g fresh ricotta
    • 1/4 cup shredded fresh basil leaves
    • pinch chilli powder
    • salt and freshly ground black pepper
    • 4 thick slices rye sourdough bread, toasted
    • 200g mixed medley tomatoes
    • 2 tablespoons baby basil leaves
    • 1 tablespoon extra virgin olive oil

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Place the avocado and lemon juice in a medium bowl and mash roughly. Stir in the ricotta, shredded basil and chilli powder. Season with salt and pepper.
    2. Top toast with avocado mixture and tomatoes. Sprinkle with basil leaves and drizzle with olive oil. Season with freshly ground black pepper.

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