Avocado and Ricotta Smash on Crusty Sourdough with Roasted Tomatoes

Ingredients

• 1 ripe avocado, peeled, pitted and cubed
• 250g Perfect Italiano™ Ricotta
• ½ lemon
• 3 tbsp extra virgin olive oil
• 4 thick slices sourdough
• 12 cherry tomatoes, on the vine
• 4 soft poached eggs, to serve

Method

1. Preheat the over to 200°C.
2. Place the tomatoes onto a tray, season with salt and pepper, and drizzle with 1 tbsp of the olive oil. Place into the oven and roast for 12-15 minutes or until the tomatoes begin to break down and look charred.
3. Meanwhile, place the avocado into a medium bowl and coarsely mash. Add the ricotta, a squeeze of lemon juice, and season well with salt and pepper. Gently stir through to mix all ingredients together.
4. Toast the sourdough until golden. Spread the ricotta and avocado mix evenly over the slices of hot toast.
5. Serve with roasted tomatoes, a poached egg and a drizzle of the remaining olive oil.