Avocado on rye toast with ricotta

Name: Avocado on rye toast with ricotta
Yield: 1
Ingredients: 1 heaped teaspoon ricotta cheese; 1 x 75g slice of rye bread; ½ a ripe avocado; 1 ripe tomato; 1 lemon; 1 teaspoon toasted pine nuts; optional: 1 sprig of fresh basil

Tomato, fresh basil & toasted pine nuts

Vegetarian

Not Too Tricky

serves 1

About the recipe

I’m told that in the UK avocados are now more popular than oranges! This breakfast favourite is a source of vitamin E, which acts as an antioxidant, helping to protect our cells.

nutrition per serving

366

Calories

18%

19.8g

Fat

28%

3.9g

Saturates

20%

5.2g

Sugars

1.2g

Salt

20%

10.7g

Protein

21%

39g

Carbs

15%

6.1g

Fibre

of an adult’s reference intake

Recipe From

Super Food Family Classics

By Jamie Oliver

Buy Now Watch the Show

Ingredients

1 heaped teaspoon ricotta cheese

1 x 75g slice of rye bread

½ a ripe avocado

1 ripe tomato

1 lemon

1 teaspoon toasted pine nuts

optional: 1 sprig of fresh basil

Method

Spread the ricotta cheese over the rye bread or toast.
Finely slice the avocado and tomato, then toss with a squeeze of lemon juice.
Season to taste and arrange on the toast.
Sprinkle over the pine nuts and a few fresh baby basil leaves, if you’ve got them.

Tags

Vegetable Avocado Sandwiches, wraps & toasties Bread & doughs Baking Tomato Fruit Vegetarian Family favourites Entertaining

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