avocado, mint, and ricotta bruschetta

A great snack, starter or light supper. The combination of flavours is really fresh and delicious. The ricotta can be replaced by vegan cream cheese if you don’t eat dairy.

Serve one as a starter or two per person as a light meal.

1 ripe avocado
2 tablespoons olive oil
1 peeled garlic clove
Zest and juice of half a lemon
A sprig of mint, finely chopped
2 slices of sourdough bread
4 tablespoons ricotta
Salt and pepper


Toast the bread and rub the garlic clove on one of the sides and lightly drizzle with olive oil. Meanwhile peel and slice the avocado and put on a plate.
Gently coat the avocado with the olive oil and lemon juice then add some of the mint with salt and pepper.
Spread the ricotta on the pieces of toast then layer on the avocado and decorate with the rest of the chopped mint and lemon zest.


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