May 12, 2011 § 1 Comment
Open-faced avocado sandwich (adapted from The Amateur Gourmet adapted from Prune)
A great, healthy sandwich for spring.
2 slices crusty bread (I used a rosemary ciabatta from Ithaca Farmers’ Market)
ricotta (a little or a lot depending on your taste)
1 tablespoon lemon juice
coarse salt and black pepper
1/2 ripe avocado, thinly sliced
grape or cherry tomatoes, halved
red onion, thinly sliced
extra virgin olive oil (optional)
Mix ricotta and lemon juice. Season with salt and pepper to taste. Spread ricotta mixture on each slice of bread. Layer on slices of avocado, then tomatoes, then red onion. Drizzle with the olive oil, if using. Salt and pepper.