Bruschetta with avocado and ricotta
1 serving
10 minutes
Avocado and ricotta bruschetta is an elegant Italian dish embodying a balance of tenderness and freshness. Inspired by Tuscan traditions of simple yet refined appetizers, this bruschetta combines the creamy texture of smoked ricotta, the richness of ripe avocado, and the spiciness of seasonings. Crispy ciabatta serves as the perfect base for this harmony of flavors, while accents like scallions, watercress, and airy buckwheat add brightness and freshness. A light tang from lemon juice highlights the depth of flavor, while Japanese mayonnaise provides a creamy aftertaste. This recipe is perfect for a light yet sophisticated aperitif, creating an atmosphere of Italian dining anywhere in the world.
1
Roast ciabatta.
- Ciabatta: 1 piece
2
Mash the avocado with lemon juice, cumin, and Japanese mayonnaise.
- Avocado: 70 g
- Lemon juice: 3 ml
- Zira: 5 g
- Caraway: 5 g
- Japanese mayonnaise: 20 g
3
Place smoked ricotta on ciabatta, then top with avocado puree.
- Ricotta cheese: 50 g
- Avocado: 70 g
4
Garnish with onion, dill, watercress, and airy buckwheat.
- Onion-sibulet: 1 g
- Dill: 2 g
- Watercress: 1 g
- Buckwheat groats: 2 g