Avocado on rye toast with ricotta

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

Tomato, fresh basil & toasted pine nuts

“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. ”

Serves 1

DifficultyNot too tricky

Vegetarian, Super Food Family Classics, Book

Nutrition per serving

Calories

353

18%
Fat

16.5g

24%
Saturates

3.6g

18%
Protein

12.2g

24%
Carbs

42.5g

16%
Sugars

5.7g

6%
Salt

1.4g

23%
Fibre

6.8g

-

Of an adult's reference intake

Super Food Family Classics

By Jamie Oliver

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Ingredients

g / ml cups / oz

1 heaped teaspoon ricotta cheese
1 x 75 g slice of rye bread
½ a ripe avocado
1 ripe tomato
1 lemon
1 teaspoon toasted pine nuts
1 sprig of fresh basil , optional

1 heaping teaspoon ricotta cheese
1 x 2½-oz slice of rye bread
½ a ripe avocado
1 ripe tomato
1 lemon
1 teaspoon toasted pine nuts
optional: 1 sprig of fresh basil

Tap For Method

Super Food Family Classics

By Jamie Oliver

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Watch the Show

Tap For Ingredients

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.

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.