avocado, mint, and ricotta bruschetta

This super healthy easy recipe for avo bruschetta is great snack, starter or light supper. People have even told me they have it for breakfast because they like it so much. The combination of flavours is really fresh and delicious and it’s creamy crunchy minty and zesty, so it tastes really fresh. The ricotta can be replaced by vegan cream cheese or peanut butter if you don’t eat dairy.

Serves two

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 a little bit of the garlic clove on one of the sides of the bread as if using it to grate the garlic and then lightly drizzle with olive oil. Meanwhile cut the avocado in half and remove the stone then slice the avocado in the skin and scoop it out with a big spoon 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.

Lastly… avocados are fantastic for your skin, cardiovascular health, lowering bad cholesterol, normalising blood sugar levels, blood pressure, cancer prevention, diabetes, arthritis, constipation and weight loss (as they are slow burning energy) so they are an important all rounder that we all need regularly in our diets. Plus there are other avo recipes on this blog to try, but I will publish more avocado recipes in the near future.


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