Whipped Lemon Ricotta Avocado Toast
Servings 4 People
Ingredients
- 1 ½ cups whole milk ricotta cheese
- Zest from 1 lemon
- 1 tbsp olive oil
- ¼ tsp kosher salt
- 4 thick slices sourdough bread, toasted
- 2 avocados, halved lengthwise, thinly sliced
Vegan Lemon Ricotta (vegan/dairy-free option)
- 2 cups raw sunflower seeds, soaked overnight, drained*
- ¼ cup lemon juice
- ¼ cup olive oil
- ¾ tsp kosher salt
- *For a quick soaking method, simmer the seeds in water for 10 minutes, then drain and rinse with cold water. This is what I always do!
- Add protein! ~ serve with a side of scrambled eggs or bacon.
Items you can prep ahead (optional)
- Make ricotta mixture (regular or vegan). If making vegan, be sure to soak overnight or quick soak your seeds.
Instructions
- In a medium bowl, add ricotta, lemon zest, oil, and salt. Use a whisk or electric beater to whisk/beat until smooth. For an ultra creamy ricotta, whisk in a splash of heavy cream.
- For vegan ricotta, add soaked seeds, lemon, oil, and salt to a high-speed blender and blend until smooth, scraping down the sides as needed. Taste and add more lemon or salt, if needed.
- Top each toast generously with the whipped ricotta and place the avocado slices on top, pressing gently to adhere. Top everything with a drizzle of good olive oil, more lemon zest, flaky salt, and black pepper.
Notes
Substitutions:
- To make vegan, make Vegan Lemon Ricotta (see recipe).
- To make gluten-free, use gluten-free toast.
Storage:
- Store leftover ricotta mixture in an airtight container in the fridge for up to 6 days. Vegan ricotta will keep in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Leftover ricotta mix can be used to top grain bowls, pasta, or cooked spring veggies (think asparagus, snap peas, greens, etc…).
- Leftover vegan ricotta is delicious on toast or you could thin it out with some water (add salt/lemon) and mix it with pasta. It’s also delicious dolloped on top of grain bowls.