Ingredients
2 Slices of Good Sourdough
1 Ripe Shepard Avocado
150 g Fresh Ricotta
1 Small Shallot
2 tbsp Apple Cider Vinegar
1 tsp Caster Sugar
Small handful of Soft Herbs (e.g. Parsley, Dill or Chives)
1 tbsp Chilli Honey
Extra Virgin Olive Oil, for drizzle
Salt Flakes and Cracked Black Pepper, to taste
Method
1
Place the sliced shallot in a small bowl with vinegar and sugar. Toss and set aside for 15 minutes to lightly pickle.
2
Toast the sourdough until golden and crisp. Drizzle lightly with olive oil.
3
Spread ricotta generously over the toast. Season lightly with salt and pepper.
4
Slice the Shepard avocado into clean, even rounds and layer neatly over the ricotta.
5
Drain the shallots and scatter over the top with plenty of soft herbs.
6
Finish with a drizzle of chilli honey and an extra pinch of sea salt.
Ingredients
2 Slices of Good Sourdough
1 Ripe Shepard Avocado
150 g Fresh Ricotta
1 Small Shallot
2 tbsp Apple Cider Vinegar
1 tsp Caster Sugar
Small handful of Soft Herbs (e.g. Parsley, Dill or Chives)
1 tbsp Chilli Honey
Extra Virgin Olive Oil, for drizzle
Salt Flakes and Cracked Black Pepper, to taste