Smashed avocado and ricotta bruschetta

    15 min

    I like to use mixed colours of vine cherry tomatoes to make this bruschetta look vibrant and colourful. Lovely for a summer brunch.

    2 people made this

    Serves: 4 

    • 1 avocado
    • 2 teaspoons lemon juice
    • 100g fresh ricotta cheese
    • 1 or 2 tablespoons finely sliced fresh basil leaves
    • pinch chilli powder
    • salt and freshly ground black pepper
    • 4 thick slices sourdough bread, toasted
    • 200g mixed medley cherry tomatoes, halved or quartered
    • 2 tablespoons finely sliced fresh basil leaves
    • 1 tablespoon extra virgin olive oil

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

    1. Place the avocado and lemon juice in a bowl; mash roughly with a fork. Stir in the ricotta, 1 or 2 tablespoons finely chopped 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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