Crushed Avocado on Grilled Sourdough with Mint and Ricotta
Recipe courtesy of Horticulture Innovation Australia Limited.
20 minutesPrep Time
5 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings3 large ripe Hass avocados
4 thick long slices of sourdough bread
2 tbsp extra-virgin olive oil, plus extra for drizzling
Finely grated rind and juice of 1 lemon, or to taste, plus extra lemon wedges, to serve
1 garlic clove, finely chopped, plus 1 halved garlic clove, extra, for rubbing
1 spring onion, thinly sliced, plus extra to serveSorry this product is not available at your store
Pinch of ground chilli, or to tasteSorry this product is not available at your store
100 g firm ricottaSorry this product is not available at your store
Mint leaves, to serve
Directions
- Halve 2 avocados, remove the seeds and use a large spoon to scoop the flesh from the skin. Transfer to a bowl, add olive oil, lemon rind, lemon juice, spring onion, garlic and chilli and crush with a fork to combine. Season to taste.
- Preheat a char-grill to medium-high. Drizzle both sides of bread slices with olive oil, season to taste and char-grill for 2-3 minutes until toasted and lightly charred, then turn and cook remaining side. Rub one side of the toast with cut-side of a garlic clove, then spread with crushed avocado mixture. Arrange on serving plates and crumble over ricotta.
- Halve remaining avocado, remove the seed and use a large spoon to scoop the flesh from the skin in one piece. Thinly slice each half crossways into half-moons, then arrange over crushed avocado. Scatter with mint and spring onion, drizzle with a little extra oil and serve with lemon wedges.