Loaded Avocado Toast Topped with Tomatoes, Thyme, and Ricotta
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
4 oz. fresh Ricotta cheese
¼ tsp. salt
Fresh cracked pepper
1 avocado
1 1/2 c. cherry tomatoes, halved
1/2 T. fresh thyme leaves, destemmed
1/2 T. olive oil
Salt + pepper, to taste
Finish with fresh cracked salt and pepper
2 slices crusty bread
Directions
- Toast bread lightly. To make toast in the oven, move a rack to the top slot in the oven and turn on the broiler. Place bread slices on a baking sheet and broil on one side for 2 minutes, then flip and broil on the other side for 1-2 minutes. Watch carefully as the bread will go from lightly toasted to blackened in the blink of an eye!
- Mix ricotta cheese with salt and pepper. Spread on toasted bread.
- Peel avocado and remove pit. Mash with the back of a fork until easily spreadable. Spread on top of ricotta cheese.
- Toss sliced tomatoes, fresh thyme, olive oil, salt and pepper in a medium bowl. Spoon onto avocado toast.
- Enjoy with a glass of Languedoc AOP Pic St-Loup Rouge “Carra”, from Chateau de Lascaux
