Remove flesh from avocado, season with salt & pepper and add 1/2 of the olive oil, 1/2 lemon juice and mash with a fork.
Toast sourdough bread bread and smear with avocado mix, add buffalo milk ricotta on top, tear mint leaves & scatter on top as well.
Dress with olive oil & serve with a wedge of lemon.
Recipe courtesy of Andy Davies at Bondi Trattoria
Serving Size 1