My Avocado Ricotta Cream Bruschetta is bursting with flavor. I’ve posted this dish in both my categories for “appetizers” and “vegetarian dishes”. If you want this dish to be vegetarian, omit the salami and top with Queso Fresco. The most important ingredient in this dish is the bread. You want to use a good artisan bread. Here I’m using a rosemary Tuscan-style bread. Just remember to choose a good bread for this recipe, as it will make a huge difference in the finished dish.
The picture above shows what this dish would look like if you prefer it to be vegetarian.
Prep Time: 15 minutes
Cook Time: 8 to 10 minutes
Total Time: 25 minutes
Yields: 4 servings
Equipment: 1 (10-inch or 12-inch) sautè pan, disposable pastry bag with a round piping tip, chef’s knife, hand-held mixer, rubber spatula, large mixing bowl, tongs
Ingredients For Avocado Ricotta Cream:
3 Haas avocados, pit removed and diced
1 tablespoon of fresh-squeezed lemon juice
3/4 cup of whole milk ricotta cheese
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper
Ingredients For Toasted Bread:
4 slices of Artisan bread, 1/2-inch thick slices
1/2 cup of E.V.O.O. (extra virgin olive oil), amount may vary for toasting the bread
Kosher salt to taste
Fresh ground pepper to taste
Options For Toppings; Not Included In the Calorie Count:
Pico de Gallo, link below for recipe
Queso Fresco, crumbled
Genoa Salami, small dice, optional
Instructions For The Avocado Ricotta Cream:
Add all the ingredients to a large bowl. Using a hand-held mixer on low speed, whip everything together until smooth. Place a pastry bag fitted with a round piping tip into a large glass. Using a rubber spatula, fill the pastry bag a little more than halfway full. Set aside until the toast is ready.
In a sauté pan, over medium heat, add enough olive oil to cover the bottom of the pan, approximately 4 tablespoons. Season the top side of the bread with Kosher salt and fresh-ground black pepper to taste. Place the seasoned side down into the hot oil. Sprinkle Kosher salt and fresh-ground pepper on the other side. Cook for about 1 minute or until golden brown. Using a pair of tongs, periodically check the color of the bread and flip the toast on the other side for about 1 minute. Lay the toasted bread onto a rimmed baking sheet lined with a piece of paper towel to absorb any extra oil. Repeat the process for the other 3 slices of bread.
Once all the bread has been toasted, pipe the avocado ricotta cream. Next, add your preferred toppings.
There you have it, my Avocado Ricotta Cream Bruschetta.
Notes:
1) If you prefer to make this a vegetarian dish, omit the salami.
2) Calorie count does not include any of the toppings.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
Avocado Ricotta Cream Bruschetta
Equipment
- 1 saute pan 10-inch or 12-inch
- 1 piping bag Disposable with a round piping tip
- 1 chef's knife
- 1 mixer Hand-held
- 1 rubber spatula
- 1 mixing bowl Large
- 1 pair tongs
Ingredients
Ingredients For Avocado Cream:
- 3 Haas avocados Pit removed and diced
- 1 tbsp lemon juice Fresh squeezed
- 3/4 cup ricotta Whole milk
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly ground
Ingredients For Toasted Bread:
- 4 sliced Artisan bread 1/2-inch thick slices
- 1/2 cup E.V.O.O. Extra virgin olive oil. Amount may vary for toasting the bread.
- kosher salt To taste
- black pepper Freshly ground to taste
Options For Toppings:
- Pico de Gallo
- Queso Fresco Crumbled
- Genoa Salami Small dice, omit for a vegetarian dish.
Instructions
- Add all the ingredients to a large bowl. Using a hand-held mixer on low speed, whip everything together until smooth. Place a pastry bag fitted with a round piping tip into a large glass. Using a rubber spatula, fill the pastry bag a little more than halfway full. Set aside until the toast is ready.In a sauté pan, over medium heat, add enough olive oil to cover the bottom of the pan, approximately 4 tablespoons. Season the top side of the bread with Kosher salt and fresh-ground black pepper to taste. Place the seasoned side down into the hot oil. Sprinkle Kosher salt and fresh-ground pepper on the other side. Cook for about 1 minute or until golden brown. Using a pair of tongs, periodically check the color of the bread, then flip the toast on the other side for about 1 minute. Lay the toasted bread on a rimmed baking sheet lined with a piece of paper towel to absorb any extra oil. Repeat the process for the other 3 slices of bread.Once all the bread has been toasted, pipe on the avocado ricotta cream, next, add your preferred toppings.There you have it, my Avocado Ricotta Cream Bruschetta.
Notes
1) If you prefer to make this a vegetarian dish, omit the salami.
2) Calorie count does not include any of the toppings.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/
https://lindalouhamel.com/2014/08/05/pico-de-gallo-two-ways/
