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Avocado brunch platters

Avocado brunch platters
Recipe type: Breakfast
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Fresh ricotta and creamy avocado are laced with lemon juice and fresh herbs for a special occasion brunch.
  • 450g wedge fresh ricotta cheese
  • 2 teaspoons olive oil
  • 1 teaspoon sea salt
  • 2 large avocados, halved, deseeded, peeled
  • 4 small vine-ripened tomatoes, sliced
  • 4 slices sourdough bread, chargrilled
  • Dressing:
  • 1½ tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon caster sugar
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh basil leaves
  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place ricotta on prepared tray. Drizzle with oil. Sprinkle with ½ teaspoon sea salt. Bake for 35 to 40 minutes or until golden. Set aside for 20 minutes to cool.
  2. Meanwhile, make dressing: Combine oil, lemon juice, sugar, chives and basil in a jug.
  3. Slice ricotta into 4 wedges. Divide ricotta, avocado and tomato between plates. Drizzle avocado and ricotta with dressing. Season avocado and tomato with pepper and remaining sea salt. Serve with toast.
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