Avocado Toast w/ Homemade Kefir Ricotta

Avocado toast topped with homemade kefir ricotta, whipped smooth with olive oil and olive brine, plus fresh tomato and avocado slices. The ricotta comes from heating kefir until curds separate, then straining and chilling it before whipping.

Why You'll Love Avocado Toast w/ Homemade Kefir Ricotta

Making the ricotta takes about 90 minutes start to finish, most of it hands-off while the kefir curds form and the ricotta chills. Whipped with olive oil and a splash of olive brine, it goes on toasted sourdough with sliced tomato and avocado, finished with flaky salt.

Tips and Tricks

• Heat kefir gently to avoid boiling, which can affect the curd size and texture.
• Allow the ricotta to strain fully for a thicker, creamier consistency.
• Use a good-quality sourdough for a crisp, flavorful base.

Variations

Try these delicious twists to customize your toast.

• Add fresh herbs like basil or chives on top for a herbal brightness.
• Swap tomato slices for roasted cherry tomatoes or sun-dried tomatoes.
• Mix in a drizzle of honey or balsamic glaze for a touch of sweetness.

Substitutions

Flexible swaps to fit your pantry and taste.

• Use store-bought ricotta if you don't have kefir or time for homemade.
• Replace sourdough with gluten-free bread if needed.
• Substitute olive brine with lemon juice or a splash of white wine vinegar.

Best served with

• Freshly brewed coffee or matcha latte
• Lightly dressed green salad
• Seasonal fruit bowl
• Herbal iced tea

How to Store Leftovers

• Store leftover ricotta in an airtight container in the fridge for up to 3 days.
• Toast is best enjoyed fresh but can be lightly reheated or toasted again before serving.

Common Questions

Avocado Toast w/ Homemade Kefir Ricotta

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An avocado toast topped with homemade kefir ricotta, fresh tomato slices, and ripe avocado. The whipped ricotta is tangy and creamy, with probiotic benefits, making this toast a wholesome start to your day.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 2

Course: Breakfast

Cuisine: American

Calories: 1099

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 16 oz kefir
• Pinch salt
• 2 slices sourdough bread
• 1 tablespoon olive oil for toasting bread
• 1 teaspoon olive brine
• 1 tomato sliced
• 1 avocado thinly sliced
• Flaky salt to finish

Equipment

• Medium saucepan
• Skillet or frying pan
• Spoon or spatula
• Food processor or blender
• Bowl (for straining whey)
• Fine mesh strainer or cheesecloth

Method

 

1. Place a medium saucepan over medium heat and pour in the kefir.
2. Heat gently for about 10 minutes, lowering the heat to medium-low if it starts to boil. The kefir should bubble lightly but not vigorously. Curds will begin to separate. Stir gently with a spoon. The more you stir, the smaller the curds will become.
3. Once a good amount of curds forms, stop stirring and allow the mixture to sit and thicken. When the whey takes on a slightly green hue, remove from heat. Add a pinch of salt and let it rest for 5-10 minutes.
4. Strain the mixture through a fine mesh strainer or cheesecloth over a bowl for 5 minutes. Transfer the ricotta to the refrigerator and chill for at least one hour or overnight.
5. While the ricotta chills, heat olive oil in a skillet over medium heat. Toast sourdough slices until golden brown on both sides. Remove and set aside.
6. Place chilled ricotta into a food processor or blender. Add olive oil and olive brine, then process until smooth and whipped.
7. Spread the whipped kefir ricotta evenly over the toasted sourdough. Layer with tomato slices and thin avocado slices. Finish with a sprinkle of flaky salt. Serve immediately.

Nutrition

Calories: 1099kcalCarbohydrates: 111gProtein: 34gFat: 62gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gCholesterol: 57mgSodium: 1027mgPotassium: 1416mgFiber: 18gSugar: 33gVitamin A: 2248IUVitamin C: 37mgCalcium: 670mgIron: 7mg

Notes

Storage: The kefir ricotta is the make-ahead piece here, keep it in an airtight container in the fridge for up to a week, it's great to have on hand. But build the toast itself right before eating, the bread goes soft and the tomato weeps once assembled.

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