Avocado Ricotta Crostini

When I saw avocado and ricotta cheese being combined on a menu recently, I was intrigued. Not enough to order it, but enough to buy the ingredients for this homemade version! I found this to be a very delicious combination that was sort of unusual, and yet familiar, at the same time. These beauties would make for a great appetizer or snack in time for the height of entertaining season. Start spreading the news!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 160 Calories

Ingredients

• ½ lemon, juiced
• 1 pinch cayenne pepper, or to taste
• kosher salt to taste
• 1 baguette, sliced
• 1 pinch flaky sea salt
• 1 teaspoon snipped fresh chives
• 2 drizzles olive oil, or to taste
• 1 large ripe Hass avocado
• ¾ cup ricotta cheese, or more to taste
• 1 tablespoon finely sliced fresh basil
• 1 cup cherry tomatoes, sliced, or to taste
• 5 radishes, sliced, or to taste

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.

Step 3

Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely.

Step 4

Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini.

Step 5

Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.