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A close-up of an open-faced sandwich topped with slices of avocado and tomato on whole grain bread, drizzled with olive oil.

Avocado Toast with Homemade Kefir Ricotta

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This avocado toast is made 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
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: Californian, Healthy
Ingredients Equipment Method Notes

Ingredients
  

For the Ricotta
  • 16 oz kefir
  • 1 Pinch salt
For the Toast
  • 2 slices sourdough
  • 1 tbsp olive oil
  • 1 tsp 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.

Notes

Storage: best assembled and eaten immediately, before the toast softens. The kefir ricotta keeps refrigerated, sealed, for up to 4 days on its own.

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