When you think about ‘something on toast’, that lifesaver meal that I’m sure we have all succumbed to at one point or another in our lives, it has to be said that, generally, they aren’t the most nutritious somethings that find their way onto our pieces of charred bread. Marmite, for example. Jam. Cheese. Bacon. Butter. Not very many vitamins there.
After a few weeks of coming up with various exciting ways to use avocados, one of my favourites is actually the most simple: avocado on toast. Unlike the above culprits, avocado is probably the healthiest thing you can smush onto your piece of bread. They’re packed with vitamins, proteins and good fats, yet also have a texture reminiscent of butter, perfect for spreading luxuriantly onto toast. The matt, jade flesh of a ripe avocado smeared over a piece of bread is a thing beautiful in its simplicity.
You can, of course, sweep your avocado onto your toast without adulterating it – maybe just a little salt or lime juice, to heighten its creamy flavour. However, things get even more fun when you decide to jazz up the humble fruit with a few complementary adornments. I found some fabulous organic sorrel at the market this summer. If you’ve never tried sorrel, and are lucky enough to spy it for sale (good luck with that, though, as it’s incredibly rare to find), snap it up quickly. It is similar to spinach in looks and usage, but has the most incredible sharp lemon flavour. It’s like biting into a lemon, but in leaf form. This means it works excellently with creamy things that need a bit of sourness to brighten them up: eggs, cheese, oily fish, crab…
Here, the creaminess comes from avocado but also from ricotta cheese, perfectly pale and gentle, making the avocado go further and heightening its luscious texture. Add some shredded sorrel for tangy bite, a little lemon juice, a hefty amount of salt (avocados love salt: you cannot overseason an avocado), some freshly ground pepper. Mash everything together with a fork and marvel at the simplicity and the beautiful pale green colours. Get a good crusty baguette or toasted bagel, or perhaps some sourdough toast, and spread this deliciously fresh ‘pâté’ across the top.
It’s a complete winner, a recipe that really allows the avocado its moment to shine. The ricotta and sorrel simply complement it. Not only is this delicious, it also takes under five minutes to prepare and packs a real nutrition punch. Perfect summertime sustenance.
Avocado, ricotta and sorrel toasts (serves 2):
- 1 ripe Hass avocado
- 50g ricotta
- 1-2 tbsp lemon juice
- A large handful of sorrel leaves, finely shredded
- ½ tsp salt
- Freshly ground black pepper
- A baguette/sourdough toast/toasted bagel, to serve
Scoop the flesh from the avocado and place in a small bowl. Add the ricotta, lemon juice and sorrel. Mash together with a fork to make a rough paste, then add the salt and pepper – check the seasoning, as you may want a little more salt or lemon juice. Serve spread on a crusty baguette, or a toasted bagel.