Toasted wholemeal bread with ricotta and avocado

Name: Toasted wholemeal bread with ricotta and avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 discs (à approx. 50 g) Wholemeal bread; 1 TABLESPOON Olive oil; 1/2 Garlic clove; 1/2 bunch Chives; 1 Organic Lemon; 250 g Ricotta; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Avocados; 7-10 Tbsp Rocket

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 discs (à approx. 50 g) Wholemeal bread
1 TABLESPOON Olive oil
1/2 Garlic clove
1/2 bunch Chives
1 Organic Lemon
250 g Ricotta
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Avocados
7-10 Tbsp Rocket

Directions

1
Place slices of bread on a baking tray and sprinkle with oil. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 5-7 minutes.
2
Peel and finely chop the garlic. Wash the chives, shake dry and cut into fine rings. Wash lemon, grate dry and grate peel. Halve lemon and squeeze juice. Mix ricotta, 1 tbsp. lemon juice, garlic and chives, except for a little to garnish.
3
Season to taste with salt and pepper.
4
Halve the avocados, remove the seeds, peel the flesh and cut into large pieces. Spread the breads with ricotta, spread the avocado on top. Sprinkle with chives and lemon peel and garnish with rocket.