Avocado, Ricotta & Tomato Smash On Toast
TOTAL TIME: 15 MINUTES
1 tbsp olive oil
12 ripe cherry tomatoes
1 large or 2 small ripe avocados, halved lengthways and deseeded
1 tbsp lemon juice
125g fresh ricotta
4 slices sourdough or country style bread
Heat oil in a medium frying pan over medium heat. Add tomatoes and cook, turning occasionally, for 4 to 5 minutes until tender. Drain on paper towel.
Scoop avocado flesh into a bowl. Add lemon juice and roughly mash to combine. Season with salt and pepper to taste. Crumble ricotta over avocado. Stir until just combined.
Toast bread. Spoon avocado mixture onto toast. Top with tomatoes.
Serve as is or with fried eggs.