Jump to Recipe Print Recipe
We all know avocado toast, right? The superfood brunch craze all of us millennials swear by? And lately a different breed of toast has gained popularity: ricotta toast! Subtle and just as creamy, an equally worthy toast topping. But who says you have to choose? Well I defied brunch laws and combined both. And thus birthed the Caprese avocado ricotta toast, a delicious morning option topped with sweet tomatoes and even sweeter balsamic glaze. I mean c’mon!
Avocado Ricotta Toast
When it comes to any toast I make with lots of toppings, you need something sturdy! If its butter and jelly, sure, I’ll take my regular whole wheat bread. But this monster deserves a strong foundation. For any loaded toast like this, I always turn to a thick sliced sourdough or crusty Italian bread. Whatever you prefer, toast up two slices to your desired doneness.
Once done, spread each slice with a generous helping of whole milk ricotta cheese. I use a few rounded tablespoons per slice, so about 1/4 cup total. Next, halve, pit, and slice one medium avocado. Place half of the slices on each piece of bread and spread them out. Top generously with salt and pepper. Trust me, the avocado AND ricotta need it. Honestly, you could sprinkle on some lemon zest and olive oil and call it a day right here, but let’s take it one step further!
Caprese Toast
Now that you’ve got your fantastic base ready, let’s pile on! What makes anything “caprese” is a group of four ingredients: tomatoes, basil, mozzarella, and balsamic. So why not add all of those to toast? Start with cherry or grape tomatoes, maybe 6-7 of them. I was lucky enough to score some beautiful multicolored ones in my grocery store, but just buy what you can get your hands on. Slice a few of those and place them on top of you avocado.
Next is our cheese. This recipe would be perfect with mini mozzarella balls interspersed with the tomatoes! Unfortunately, I didn’t have any on hand, so I substituted grated aged parmesan. Honestly I like the kick of saltiness it adds so I didn’t mind.
Next, drizzle both slices with about 2 tbsp of balsamic reduction. I used pre-packaged Balsamic Fig Glaze, but if you cannot find glaze in stores, gently simmer ⅓ cup of balsamic vinegar over medium heat until it reduces to about 2 tbsp, when it is thick and syrupy. Finish with 2 tbsp of julienned fresh basil or 1 tsp of dried basil and a drizzle of olive oil. I like to finish mine with a sprinkle more of salt and enjoy! This caprese avocado ricotta toast is a mouthful to say, but an even better mouthful to enjoy!
Want More Easy Brunch Recipes?
- Pumpkin Chai Scones
- Mexican Eggs Benedict
- Blueberry Stuffed French Toast Casserole
- Savory Zucchini Cheddar Waffles
- Maple Sage Breakfast Sausage
- Orange White Chocolate Granola
Caprese Avocado Ricotta Toast
Ingredients
- 2 slices sourdough bread or any crusty loaf bread
- ¼ cup whole milk ricotta cheese
- 1 medium avocado sliced and pitted
- salt and pepper to taste
- 6-8 cherry or grape tomatoes
- 1-2 tbsp balsamic reduction/glaze
- 2 tbsp shaved parmesan or mini mozzarella balls
- 1 tbsp sliced fresh basil or 1 tsp dried basil
- drizzle of olive oil
Instructions
- Toast your bread slices to desired crispness
- Once toasted, spread an even layer of ricotta onto each slice, topped with thin slices of avocado.
- Sprinkle with a generous amount of salt and pepper to taste
- Slice your tomatoes in half and place them on top of the avocado.
- Drizzle both slices with balsamic reduction. I used pre-packaged Balsamic Fig Glaze, but if you cannot find glaze in stores, gently simmer ⅓ cup of balsamic vinegar over medium heat until it reduces to about 2 tbsp, when it is thick and syrupy.
- Sprinkle with grated parmesan, or place on mini mozzarella balls, and basil. Finish with a drizzle of olive oil and a sprinkle more of salt and enjoy.
