This open-faced sandwich pairs avocado with Italian flavors like creamy ricotta, extra-virgin olive oil, bright lemon zest, and fragrant basil. A squeeze of lemon juice cuts through the avocado and keeps the whole thing tasting light and summery, no cooking required.
Niki Achitoff-Gray is the former editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.Lightly brush bread with extra-virgin olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Squeeze lemon juice over bread and add ricotta in dollops across the surface.
Drizzle with more extra-virgin olive oil and sprinkle with basil, lemon zest, sea salt, and pepper. Serve.The volume of each ingredient will depend on the size of your bread and personal preference. Apply to taste. Look for a ricotta whose only listed ingredients are whole milk, an acid coagulant, and salt tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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