Name: Avocado brunch platters
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 450g wedge fresh ricotta cheese; 9.20 gm olive oil; 2.40 gm sea salt; 2 large avocados, halved, deseeded, peeled; 4 small vine-ripened tomatoes, sliced; 4 slices sourdough bread, chargrilled; 27.30 gm extra-virgin olive oil; 21.00 gm lemon juice; 2.50 gm caster sugar; 20.00 ml finely chopped fresh chives; 20.00 ml finely chopped fresh basil leaves

Avocado brunch platters

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Velvety ricotta and ripe avocado blend with zesty lemon and herbs for an elegant brunch.

Ingredients:

450g wedge fresh ricotta cheese
9.20 gm olive oil
2.40 gm sea salt
2 large avocados, halved, deseeded, peeled
4 small vine-ripened tomatoes, sliced
4 slices sourdough bread, chargrilled
27.30 gm extra-virgin olive oil
2.50 gm caster sugar
20.00 ml finely chopped fresh chives
20.00 ml finely chopped fresh basil leaves

Instructions:

Preheat the oven to 200°C/180°C fan-forced. Line a baking tray with baking paper and spread ricotta on it. Drizzle with oil, sprinkle with 1/2 tsp sea salt, and bake for 35-40 minutes until golden. Let it cool for 20 minutes before serving.
While you wait, create the dressing by mixing oil, lemon juice, sugar, chives, and basil in a jug.
Cut the ricotta into 4 wedges and distribute them, along with the avocado and tomato, evenly among the plates. Drizzle the dressing over the avocado and ricotta. Season the avocado and tomato with pepper and the remaining sea salt. Serve with toast.

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