Avocado Ricotta Crostini

Name: Avocado Ricotta Crostini
Ingredients: 1 baguette, sliced; 2 drizzles olive oil, or to taste; 1 large ripe Hass avocado; 3/4 cup ricotta cheese, or more to taste; 1/2 lemon, juiced; 1 tablespoon finely sliced fresh basil; kosher salt to taste; 1 pinch cayenne pepper, or to taste; 1 cup cherry tomatoes, sliced, or to taste; 5 radishes, sliced, or to taste; 1 pinch flaky sea salt; 1 teaspoon snipped fresh chives

12 ingredients

5 steps

Ingredients

1 baguette, sliced
2 drizzles olive oil, or to taste
1 large ripe Hass avocado
3/4 cup ricotta cheese, or more to taste
1/2 lemon, juiced
1 tablespoon finely sliced fresh basil
kosher salt to taste
1 pinch cayenne pepper, or to taste
1 cup cherry tomatoes, sliced, or to taste
5 radishes, sliced, or to taste
1 pinch flaky sea salt
1 teaspoon snipped fresh chives

Directions

1

Preheat the oven to 375 degrees F (190 degrees C).
2

Line a baking sheet with a silicone mat. Add baguette slices in a single layer and drizzle olive oil on top.
3

Bake in the preheated oven until golden brown and crunchy, about 25 minutes. Let crostini cool completely.
4

Halve and pit avocado. Scoop flesh out into a bowl and add ricotta cheese. Mash together using a potato masher until as smooth or chunky as you like. Add lemon juice, basil, salt, and cayenne; mix together, taste, and add more salt if needed. Spread mixture over the cooled crostini.
5

Garnish crostini with tomatoes and radishes. Add a few drops of olive oil; sprinkle sea salt and chives on top.