Avocado on rye toast with ricotta
Tomato, fresh basil & toasted pine nuts
Avocado on rye toast with ricotta
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
Nutrition per serving
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Calories 366 18%
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Fat 19.8g 28%
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Saturates 3.9g 20%
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Sugars 5.2g 6%
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Salt 1.2g 20%
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Protein 10.7g 21%
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Carbs 39g 15%
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Fibre 6.1g -
Of an adult's reference intake
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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
- 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
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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.
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© 2023 Jamie Oliver Enterprises Limited
© 2023 Jamie Oliver Enterprises Limited