Loaded Avocado Toast Topped with Tomatoes, Thyme, and Ricotta

Loaded Avocado Toast Topped with Tomatoes, Thyme, and Ricotta

Recipe by GenevaWatson
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 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
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