Ricotta & Avocado Toasts with Chilli Flakes


Preparation info

  • Difficulty


  • Makes:

    4 slices

Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

This is one of my favourite brunch dishes and is very quick to make. Just make sure your avocados are ripe and the bread is good quality. If serving a crowd, cook the toast in bulk under a grill, put the bowls of ricotta and avocado on the table and invite guests to assemble the toasts themselves.

PREPARATION: 10 minutes, once the ricotta is made
COOKING: a few minutes for the toast


  • 2 large ripe avocados
  • sea salt flakes
  • freshly ground black pepper
  • juice of 1 lime, plus extra to serve if needed
  • 4 slices good-quality sourdough or country-style bread
  • olive oil, for brushing
  • 1 quantity non-dairy ricotta
  • chilli flakes, for sprinkling
  • 1 small handful basil leaves, torn


Peel and slice the avocados, season with salt and pepper and toss with the lime juice. Alternatively, cut the avocados in half, scoop the flesh into a bowl and mash with a fork. Add salt and pepper and lime juice to taste.

Heat a griddle pan until very hot and lightly brush the bread on both sides with oil. Griddle the bread until lightly charred on both sides.

To serve, spread the ricotta on the hot toast and top with the mashed avocado. Sprinkle with chilli flakes and basil leaves and squeeze over a little more lime juice if desired. Add salt and pepper to taste and serve immediately.