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A slice of toasted bread topped with mashed avocado, crumbled cheese, chili oil, and black pepper, served on a white plate in bright natural light.

Avocado Toast with Ricotta & Hot Honey

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Whipped ricotta layered over creamy mashed avocado on crisp sourdough, drizzled with a spicy-sweet garlic chili honey that wakes up every bite.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 1
Course: Breakfast, Snack
Cuisine: Californian, Modern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Avocado
  • 1-2 slices Sourdough Bread
  • ⅓ cup Ricotta whipped if possible
  • 1 tsp Asian-Style Garlic Chili Crisp
  • 2 tbsp Honey
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste
  • Flaky Salt to finish
  • Optional: Lemon Juice for avocado seasoning

Equipment

  • Medium cast iron or heavy skillet
  • Prep bowls

Method
 

  1. Heat a medium cast iron skillet over medium heat. Add a drizzle of olive oil and toast sourdough slices on both sides until golden and crisp.
  2. While bread toasts, scoop out avocado and mash lightly in a prep bowl. Season with kosher salt, freshly ground black pepper, and lemon juice to taste.
  3. In a small bowl, mix together garlic chili crisp and honey; set aside.
  4. Spread mashed avocado evenly over toasted bread.
  5. Dollop ricotta over avocado layer.
  6. Drizzle garlic chili honey mixture generously over ricotta.
  7. Garnish with flaky salt and a fresh grind of black pepper. Serve immediately.

Notes

Storage: eat this one fresh, the toast softens and the avocado browns within an hour or so. The garlic chili honey keeps in a jar at room temperature or the fridge for weeks, so mix up extra if you want it on hand.

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