Bruschetta with tomato, avocado, ricotta and basil

Name: Bruschetta with tomato, avocado, ricotta and basil
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 TABLESPOONS olive oil + something to drizzle on; 8 discs Baguette bread; 7-10 Tbsp Salt; 100 g cherry tomatoes; 2 Garlic cloves; 1 Avocado; 1-2 TEASPOONS Lemon juice; 2-3 stem(s) Basil; 7-10 Tbsp Pepper; 8 TABLESPOONS Ricotta cheese

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

2 TABLESPOONS olive oil + something to drizzle on
8 discs Baguette bread
7-10 Tbsp Salt
100 g cherry tomatoes
2 Garlic cloves
1 Avocado
1-2 TEASPOONS Lemon juice
2-3 stem(s) Basil
7-10 Tbsp Pepper
8 TABLESPOONS Ricotta cheese

Directions

1
Heat 2 tablespoons of oil in a frying pan. Fry the baguette slices on both sides until golden brown. Season with 1 pinch of salt and drain on kitchen paper. Wash the cherry tomatoes, dab dry and cut into quarters.
2
Peel garlic and chop finely. Halve avocado and remove stone. Spoon out the fruit fish and cut into cubes, sprinkle with lemon juice. Wash basil, dab dry and pluck the leaves from the stalks.
3
Mix tomatoes, garlic and avocado, season with salt and pepper. Stir the ricotta until smooth if necessary. Spread the breads with ricotta and cover with tomatoes, avocado and 1-2 basil leaves each. Arrange the breads and sprinkle each with a few drops of olive oil.