Breakfast

Crushed avocado on grilled sourdough with mint and ricotta

Crushed Avo on Sourdough
  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 5 minutes
  •       

Ingredients

3 large ripe Hass avocados
4 thick long slices of sourdough bread
2 tbsp extra-virgin olive oil, plus extra for drizzling
Finely grated rind and juice of 1 lemon, or to taste, plus extra lemon wedges, to serve
1 garlic clove, finely chopped, plus 1 halved garlic clove, extra, for rubbing
1 spring onion, thinly sliced, plus extra to serve
Pinch of ground chilli, or to taste
100 g firm ricotta
Mint leaves, to serve

Method

1

Halve 2 avocados, remove the seeds and use a large spoon to scoop the flesh from the skin. Transfer to a bowl, add olive oil, lemon rind, lemon juice, spring onion, garlic and chilli and crush with a fork to combine. Season to taste.

2

Preheat a char-grill to medium-high. Drizzle both sides of bread slices with olive oil, season to taste and char-grill for 2-3 minutes until toasted and lightly charred, then turn and cook remaining side. Rub one side of the toast with cut-side of a garlic clove, then spread with crushed avocado mixture. Arrange on serving plates and crumble over ricotta.

3

Halve remaining avocado, remove the seed and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then arrange over crushed avocado. Scatter with mint and spring onion, drizzle with a little extra oil and serve with lemon wedges.

Ingredients

 3 large ripe Hass avocados
 4 thick long slices of sourdough bread
 2 tbsp extra-virgin olive oil, plus extra for drizzling
 Finely grated rind and juice of 1 lemon, or to taste, plus extra lemon wedges, to serve
 1 garlic clove, finely chopped, plus 1 halved garlic clove, extra, for rubbing
 1 spring onion, thinly sliced, plus extra to serve
 Pinch of ground chilli, or to taste
 100 g firm ricotta
 Mint leaves, to serve

Directions

1

Halve 2 avocados, remove the seeds and use a large spoon to scoop the flesh from the skin. Transfer to a bowl, add olive oil, lemon rind, lemon juice, spring onion, garlic and chilli and crush with a fork to combine. Season to taste.

2

Preheat a char-grill to medium-high. Drizzle both sides of bread slices with olive oil, season to taste and char-grill for 2-3 minutes until toasted and lightly charred, then turn and cook remaining side. Rub one side of the toast with cut-side of a garlic clove, then spread with crushed avocado mixture. Arrange on serving plates and crumble over ricotta.

3

Halve remaining avocado, remove the seed and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then arrange over crushed avocado. Scatter with mint and spring onion, drizzle with a little extra oil and serve with lemon wedges.

Crushed avocado on grilled sourdough with mint and ricotta

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