Shepard avocado season is here, in season from February to April, around Australia. These beauties are buttery, smooth with a unique nutty flavour, and perfect for clean slicing (no smashing required).
Layered with ricotta, herbs, pickled shallot and chilli honey, this is how you do avo toast like a pro.
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Ingredients
Serves 2
- 2 slices good sourdough
- 1 ripe Shepard avocado
- 150g fresh ricotta
- 1 small shallot, finely sliced
- 2 tbsp apple cider vinegar
- 1 tsp caster sugar
- Small handful soft herbs (parsley, dill, chives)
- 1 tbsp chilli honey
- Extra virgin olive oil
- Salt flakes and cracked pepper
Method
- Place the sliced shallot in a small bowl with vinegar and sugar. Toss and set aside for 15 minutes to lightly pickle.
- Toast the sourdough until golden and crisp. Drizzle lightly with olive oil.
- Spread ricotta generously over the toast. Season lightly with salt and pepper.
- Slice the Shepard avocado into clean, even rounds and layer neatly over the ricotta.
- Drain the shallots and scatter over the top with plenty of soft herbs.
- Finish with a drizzle of chilli honey and an extra pinch of sea salt.
