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

Vegetarianv

“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

Buy Now

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.