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Avocado and Ricotta Toasts
Avocado and Salmon Toast
or Fresh Ricotta and Tomatoes
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Avocado and Ricotta Toasts

INGREDIENTS

Serves 2 to 4
  • 4 slices whole grain bread, sliced about 1/2″ thick
  • Avocado toast
  • 1 avocado, mashed
  • 2 teaspoons lemon juice (or more if you like)
  • 1/8 teaspoon red pepper flakes
  • Sea salt
  • Extra-virgin olive oil
  • Optional:
  • Smoked salmon
  • Thinly sliced lemon
  • Ricotta toast:
  • 1/2 cup fresh ricotta
  • Sea salt
  • Extra-virgin olive oil
  • 1/4 cup roasted tomatoes, thinly sliced
  • 1 tablespoon fresh basil, julienned
  • Optional:
  • Prosciutto
  • Arugula
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Toast the bread. In a small bowl, mash together the avocado, lemon juice, and red pepper flakes. Season to taste with sea salt. Top two slices with mashed avocado and drizzle with olive oil. (Top with smoked salmon and thinly sliced lemon if you like.)

Top the other two slices with ricotta, a sprinkle of sea salt and a drizzle of olive oil. Sprinkle with roast tomatoes and basil, and a slice of prosciutto and a few arugula leaves, if desired.

NOTE: These are best eaten immediately. If you’d like to pack them for lunch, omit the toasting. On the avocado toasts, I like swapping out the salmon for roast chicken, and adding shredded veggies like red cabbage and carrots.

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