Long before there was avocado toast, it was Italian toast. Well, that’s not completely a true statement, but what I am trying to say is, the Italian way has always been the best way! Ricotta on fresh bread topped with simple ingredients like tomatoes and extra virgin olive oil is a true classic in any Italian home. Add some salt, maybe some pepper and oregano too and you have yourself an extremely satisfying snack, appetizer, lunch, dinner, whatever you want it to be! Since I am guilty of loving the trendy avocado toast as well, I figured you couldn’t go wrong with a little combination of the two. The pairings in the varieties I created burst with flavor, leave you feeling light, but with complete satisfaction and joy.

Use your best judgement for the quantities of the ingredients you choose. Adjust to your liking, you can’t go wrong.

Ingredients:

• Whole milk ricotta cheese

• Avocados: sliced, chopped or smashed

• Lemons, zest and juice

• Tomatoes, sliced or diced

• Salt

• Pepper

• Oregano, dried or fresh

• Eggs, soft or hard boiled

• Everything But The Bagel seasoning

• Extra virgin olive oil, for drizzling

• Balsamic glaze, for drizzling

• Fresh bread (focacci, Italian or French), cut into squares or slices

I have four different varieties of options. The directions are listed as the layers on each one. Spread, sprinkle and enjoy!

Instructions:

1. Ricotta, tomatoes, salt, oregano, extra virgin olive oil

2. Ricotta, chopped avocado, chopped tomato, everything seasoning

3. Ricotta, sliced avocado, lemon zest, salt, pepper, lemon juice

4. Ricotta, smashed avocado, soft boiled egg, salt, pepper, balsamic glaze

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade