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.
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
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