Avocado Ricotta Bruschetta. Your new favorite thing to say? It’s even better with an Italian accent. It also just happens to be an incredibly simple appetizer recipe that everyone will love because it’s got bread, cheese and creamy avocados. I don’t know many people who don’t love those three things, probably because I couldn’t be friends with someone who doesn’t. I like to surround myself with good people, clearly. This recipe is a great finger food for backyard barbecues and gatherings and won’t take you more than 20 minutes to put together. They’ll go quickly though, so be prepared to double up the recipe for a big crowd!
One of my favorite appetizers to get when we go out for Italian food is bruschetta. The classic combination of toasty bread, warm olive oil, garlic, tomatoes, basil and balsamic makes my mouth water just thinking about it. However, a big food trend lately is seeing how many different combinations of flavors you can pile onto a cracker (I’m looking at you Triscuits), a crostini or a piece of toasty bread. I love playing around with flavors and my heart was set on something cool and creamy so avocados and ricotta fit the bill. Both of these are rather mild in flavor so to kick it up a bit I made a spicy garlic oil to drizzle overtop. BEST. DECISION. EVER. You will now see this oil drizzled on everything from here on out.
I don’t know about you, but our calendar is quickly filling up with summer barbecues, birthdays, weddings and backyard hangouts. I always forget how fast this happens, but every year it’s the same. In March our summer looks pretty open and then all of a sudden by June the entire summer calendar is packed full. And then before we know it it’s September and Starbucks already has their PSL out! AH! Bottom line: summer is nuts. What little time you do have you should enjoy relaxing in the sun with your family, not worrying about what to take to your next potluck. I hope this recipe makes it so you can please your potluck people and also get a tan.
There’s not much to this recipe and it’s nearly impossible to screw it up (my kind of cooking). You simply slice a baguette on an angle into 1-2″ rounds, lightly butter the tops, bake for 8 minutes, top with ricotta and sliced avocado and drizzle with the spicy garlic oil. You can even grill the baguette rounds instead of baking them if it’s too hot to turn on your oven (me last summer at 30+ weeks pregnant with swollen cankles in the hottest Seattle summer on record).
Like I said, easy and fool proof.
Reducing waste while cooking is important to me and I like to share how you can minimize waste with each recipe I post. For this recipe you should be able to recycle or compost all remaining packaging. You can compost the garlic skins and avocado peel/pit; recycle the ricotta tub and baguette wrapping and everything else you should have already had on hand (olive oil, butter, salt, red pepper flakes) and should last you through many more recipes. As you start thinking more about reducing waste while cooking, you’ll quickly start filling your compost and recycling bin and leaving little to the trash. I encourage you to bring reusable bags/bins with you to the store as well to help you eliminate packaging later. Share your good habits with others and teach them how to cook with less waste!
Enjoy, and Happy Summer!
- 1 baguette (I used a 24" ciabatta), sliced on an angle into 1-1/2" rounds
- room temperature butter (enough to lightly spread on one side of the baguette rounds)
- 2 avocados
- 1/2 cup full fat ricotta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp coarse sea salt
- red pepper flakes to your desired spice level
- Preheat the oven to 375 degrees.
- Slice the baguette on an angle into 1-1/2" rounds (eat the ends!). Lightly butter one side of each baguette round. Bake for 8 minutes or until warmed and slightly crispy.
- While the baguette rounds warm, slice the avocado into 1" pieces then cut those in half.
- In a small bowl add the garlic, salt and as much red pepper flakes as you'd like (I did a few dashes or 1 pinch), then slowly whisk in the olive oil.
- Top each round with 1 spoonful of ricotta, a few slices of avocado and a drizzle of the spicy garlic oil. Serve immediately.
- One 24" baguette will yield about 14 pieces total. Adjust your amounts if you purchase a smaller or larger baguette. You may have leftover ricotta and/or avocado.