Avocado Toast with Homemade Kefir Ricotta

This avocado toast is elevated with homemade kefir ricotta-light, tangy, and packed with probiotics. Toasted sourdough gets topped with creamy whipped ricotta, juicy tomato slices, and perfectly ripe avocado. It's a wholesome, nourishing start to the day with bright flavor and satisfying texture.

Why You'll Love Avocado Toast with Homemade Kefir Ricotta❤️

This isn't just another avocado toast. The homemade kefir ricotta is rich, tangy, and probiotic-packed - a creamy base that elevates every bite. Topped with juicy tomatoes, silky avocado, and a touch of olive brine, it's a deeply flavorful, gut-healthy upgrade to your morning routine.

Tips and Tricks

• Don't let the kefir boil - gentle heat helps form delicate curds.
• Blending the ricotta with olive brine gives it a briny punch and silky texture.
• Use day-old sourdough for the crispiest, most golden toast.

Variations

• Swap tomato for sliced strawberries and finish with a drizzle of honey.
• Add chili oil or red pepper flakes for a spicy twist.
• Top with a poached egg for extra protein.

Substitutions

• Use store-bought whole milk ricotta if short on time.
• Replace kefir with buttermilk or whole milk in a pinch.
• Try gluten-free bread or seeded crackers as a base.

Best Served With

• A soft-boiled egg on the side
• Cold brew or a matcha latte
• A crisp side salad with lemon vinaigrette

How to Store Leftovers

• Store leftover whipped ricotta in an airtight container in the fridge for up to 3 days. Toast and toppings are best enjoyed fresh, so assemble just before serving for the best texture and flavor.

Common Questions

Avocado Toast with Homemade Kefir Ricotta

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This avocado toast is elevated with homemade kefir ricotta-light, tangy, and packed with probiotics. Toasted sourdough gets topped with creamy whipped ricotta, juicy tomato slices, and perfectly ripe avocado. It's a wholesome, nourishing start to the day with bright flavor and satisfying texture.

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Prep Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course: Breakfast, Brunch

Cuisine: Californian, Healthy

Calories: 1099

Ingredients Equipment Method Nutrition

Ingredients

  

For the Ricotta

• 16 oz kefir
• Pinch of salt

For the Toast

• 2 slices sourdough
• 1 tablespoon olive oil
• 1 teaspoon olive brine
• 1 tomato sliced
• 1 avocado thinly sliced
• Flaky salt to finish

Equipment

• Saucepan
• Skillet
• Fine mesh strainer or cheesecloth
• Food processor or blender

Method

 

Make the Ricotta

1. In a saucepan over medium heat, warm the kefir gently. Avoid boiling-lower heat if necessary.
2. Once curds begin to form, stir gently (less stirring yields larger curds). Let sit undisturbed once curds form.
3. When the whey turns slightly green, remove from heat. Add a pinch of salt and let sit for 5-10 minutes.
4. Strain the mixture over a bowl using a fine-mesh sieve or cheesecloth for 5 minutes. Chill for at least 1 hour.

Make the Toast

1. Toast sourdough in a skillet with olive oil over medium heat until golden on both sides.
2. In a food processor, blend the chilled ricotta with olive oil and olive brine until smooth.
3. Spread ricotta onto the toasted sourdough. Top with tomato slices and avocado.
4. Finish with a sprinkle of flaky salt.

Nutrition

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

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