Avocado on rye toast with ricotta

Tomato, fresh basil & toasted pine nuts

Avocado on rye toast with ricotta

Avocado on rye toast with ricotta

Serves 1
DifficultyNot too tricky
Nutrition per serving
  • Calories 353 18%
  • Fat 16.5g 24%
  • Saturates 3.6g 18%
  • Sugars 5.7g 6%
  • Salt 1.4g 23%
  • Protein 12.2g 24%
  • Carbs 42.5g 16%
  • Fibre 6.8g -
Of an adult's reference intake
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Method

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
Tap For Method
recipe adapted from

Super Food Family Classics

By Jamie Oliver
Tap For Ingredients

Method

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

Super Food Family Classics

By Jamie Oliver