More Breadcrumbs

Avocado Toast With Ricotta, Olive Oil, Lemon Zest, and Basil Recipe

Niki Achitoff-Gray
Avocado Toast With Ricotta, Olive Oil, Lemon Zest, and Basil Recipe

[Photograph: Vicky Wasik]

This open-faced sandwich pairs avocado with Italian flavors like creamy ricotta, extra-virgin olive oil, bright lemon zest, and fragrant basil. A squeeze of lemon juice cuts through the avocado and keeps the whole thing tasting light and summery, no cooking required.

  • Yield:Serves 1
  • Active time: 5 minutes
  • Total time:5 minutes

Ingredients

  • 1 slice country or sourdough bread, approximately 1/2 inch thick
  • Extra-virgin olive oil
  • 1/2 medium pitted and peeled Hass avocado
  • Freshly squeezed lemon juice to taste, from 1/2 lemon
  • 4 to 5 tablespoons high-quality ricotta (see note)
  • Thinly sliced basil leaves, for garnish
  • Lemon zest, for garnish
  • Flaky sea salt and freshly ground black pepper

Directions

  1. 1.

    Lightly brush bread with extra-virgin olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Squeeze lemon juice over bread and add ricotta in dollops across the surface. Drizzle with more extra-virgin olive oil and sprinkle with basil, lemon zest, sea salt, and pepper. Serve.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

PREVIEW YOUR COMMENT