Grain toast with avocado cream, ricotta, kumquat, baby spinach and seeds

Grain toast with avocado cream, ricotta, kumquat, baby spinach and seeds

Food · ·

Starter, first course, main and fruit all in one bite? You'll find it all in this recipe we're sharing with you: a toast with unusual yet utterly delicious ingredients.

A toast that brings together carbohydrates, protein and fruit while remaining vegetarian. Quick to prepare, fresh and delicious, it's also perfect to take with you for a healthy, flavour-packed lunch break.

Preparation

Preparazione kumquat © Beatrice Spagoni
Sliced kumquats sautéed in a pan © Beatrice Spagoni
 Begin preparing the toast by toasting the slices of grain bread. Cut the avocado in half. Remove the stone and blend the flesh in a blender jug, drizzled with lemon juice, together with a tablespoon of oil, a pinch of salt and sweet paprika, until you obtain a smooth cream.
Crema di avocado © Beatrice Spagoni
The blended avocado © Beatrice Spagoni
 Then turn your attention to the kumquats. Wash and slice them, then sauté them for 1–2 minutes in a non-stick pan with a little olive oil and leave them to cool.
La farcitura dei toast © Beatrice Spagoni
Farcitura dei toast © Beatrice Spagoni
 Top two slices of toasted bread with one or two tablespoons of avocado cream, a spoonful of ricotta, the kumquats flavoured in the pan and a few baby spinach leaves. Toast the seeds in a non-stick pan. Serve the grain toasts with avocado cream scattered with a little toasted seeds and, if desired, a drizzle of extra virgin olive oil, then top with the remaining slices of bread.
Toast ai cereali servito © Beatrice Spagoni
The toasts with avocado cream, ricotta and kumquat, served © Beatrice Spagoni

Steps

  • Toast the bread slices
  • Blend the avocado flesh with lemon juice, oil, salt and paprika
  • Slice a handful of kumquats and sauté them in a pan with oil
  • Top each slice of toasted bread with avocado cream, a spoonful of ricotta, the kumquats flavoured in the pan and baby spinach leaves
  • Serve the filled toasts scattered with a mix of toasted seeds