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A slice of toasted bread topped with mashed avocado, ricotta cheese, and a stripe of red jam or preserve, served on a white surface.

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
Total Time 10 minutes
Servings: 1
Course: Breakfast, Snack
Cuisine: brun, Californian
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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