Avocado brunch platters

Cooking Vegetarian Avocado brunch platters

Fresh ricotta and creamy avocado are laced with lemon juice and fresh herbs for a special occasion brunch.

Lables: Low carb Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place ricotta on prepared tray. Drizzle with oil. Sprinkle with 1/2 teaspoon sea salt. Bake for 35 to 40 minutes or until golden. Set aside for 20 minutes to cool.
  2. Meanwhile, make dressing: Combine oil, lemon juice, sugar, chives and basil in a jug.
  3. Slice ricotta into 4 wedges. Divide ricotta, avocado and tomato between plates. Drizzle avocado and ricotta with dressing. Season avocado and tomato with pepper and remaining sea salt. Serve with toast.

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450g wedge fresh ricotta cheese
2 tsp olive oil
1 tsp sea salt
2 large avocados, halved, deseeded, peeled
4 small vine-ripened tomatoes, sliced
4 slices sourdough bread, chargrilled
1 1/2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/2 tsp caster sugar
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh basil leaves

Adv

Autors
Preparation time
30
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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