Avocado Toast w/ Whipped Ricotta & Habanero Chili Jam

This isn't your average avo toast-creamy whipped ricotta and fiery-sweet habanero jam make it brunch-worthy and late-night ready.

Why You'll Love Avocado Toast w/ Whipped Ricotta & Habanero Chili Jam

The ricotta gets whipped with lemon juice and salt until smooth, so it spreads like butter instead of sitting in clumps. Habanero jam brings real heat, not just sweetness, against the mashed avocado. Done in 10 minutes.

Tips and Tricks

• Use a microplane to zest lemon directly into the ricotta for a subtle citrus hit.
• Want it hot-hot? Add a few drops of chili oil or extra jam before serving.

Variations

• Swap sourdough for rye, multigrain, or seeded bread.
• Add a poached egg or sprinkle of crushed pistachios for extra richness and crunch.

Substitutions

• Use chili crisp, hot honey, or pepper jelly if habanero jam isn't available.
• Sub Greek yogurt or goat cheese for ricotta.

Best served with

• A soft-boiled egg or crispy bacon
• Iced matcha, cold brew, or citrus spritz
• Arugula salad with lemon vinaigrette

How to Store Leftovers

• Toast fresh, but you can prep the avocado and ricotta mixtures ahead-store in airtight containers and use within 24 hours.

Common Questions

Avocado Toast with Whipped Ricotta & Habanero Jam

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This isn't your average avo toast. Creamy whipped ricotta and fiery-sweet habanero jam make it brunch-worthy and late-night ready.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1

Course: Breakfast, Snack

Cuisine: brun, Californian

Calories: 640

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 Avocado
• 1-2 slices Sourdough Bread
• 1-2 tablespoon Habanero Jam
• ⅓ cup Ricotta
• Kosher Salt to taste
• Freshly Ground Black Pepper to taste
• Lemon Juice to taste
• Flaky Salt to taste
• 1 tablespoon Olive oil for toasting

Equipment

• Cast iron or nonstick skillet
• Mixing bowl
• Spoon or offset spatula

Method

 

1. Heat a medium skillet over medium heat. Add sourdough with a drizzle of olive oil and toast until golden on both sides.
2. In a bowl, mash avocado and season with kosher salt, black pepper, and a squeeze of lemon juice.
3. (Optional) For extra creaminess, whip ricotta with a splash of olive oil or lemon zest.
4. Spread mashed avocado over toast, add whipped ricotta, and drizzle with habanero jam.
5. Finish with flaky salt and serve immediately.

Nutrition

Calories: 640kcalCarbohydrates: 53gProtein: 20gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 42mgSodium: 469mgPotassium: 1137mgFiber: 15gSugar: 5gVitamin A: 661IUVitamin C: 20mgCalcium: 229mgIron: 4mg

Notes

Storage: This is a make-and-eat dish, the toast turns soggy and the mashed avocado browns within an hour or two. The whipped ricotta keeps on its own in the fridge for up to 3 days, so that's the one piece worth prepping ahead. Toast the bread and mash the avocado fresh.

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