Avocado and Ricotta Toast Recipe Inspo

I’m gonna be honest with you - I’ve been a total slave to the food fads lately. From popsicle cocktails this summer to smoothie bowls last winter, pretty much every season has me falling victim to yet another culinary trend.

The trend that started as the all-holy avocado toast and slowly developed into the whatever you can top your toast with that you have in your fridge - yeah, I’m a wee bit of a sucker for that trend too.

I freaking love toast. Top a hearty multi-grain slice with a slab of butter and a spread of blackberry preserves and I’m basically in heaven. So simple and so delightfully uninspired.

It must be a little nostalgic for me - growing up my mom always made me toast in the mornings and I also have many memories of her quickly popping an English muffin, bagel, or slice of bread in the toaster right before she mad-dashed it out of our house to make it to work on time (with seconds to spare). Yeah, if you know me and my semi-late tendencies - you can blame my mom, who was near saintly in literally every other category known to man.

But that’s the great thing about toast too - it’s super quick and easy. And these days, that’s what I need in my life. I barely have time to do my makeup or my hair in the morning - much less make breakfast.

These toasts are a bit more exciting than your average on-the-go varieties though. Topped with a bunch of deliciousness, they’re all the inspo you need right now for your toasty dreams.

Do you have a favorite toast topper?

How to Make Perfect Toast (The Base to All Toasts)

Preheat oven to 350 degrees. Brush 2 slices multigrain or sourdough bread with a smidge of olive oil. Place slices directly on rack for 3-5 minutes, or until desired toastiness is reached. Remove from oven and immediately top with pre sliced/cut/chopped/etc ingredients.

Spicy Avocado Toast (not pictured)

Remove pit from avocado and with a sharp knife, thinly slice vertically with avocado still inside shell. Take a spoon and scoop out slices as a whole and then carefully spread ½ of the slices like an accordion on top of one slice of toast. Repeat with other slice. Sprinkle kosher salt, pepper, and crushed red pepper flake or cayenne pepper on top as well as some finely chopped chive. Drizzle chili oil on top for some extra heat.

Ricotta Toast with Peaches

Make a full circular cut into a yellow peach and remove pit. Slice from top to bottom in circular cuts. Spread ricotta cheese on toast slices and lightly sprinkle with salt. Top with peach slices. Add a pinch or two of fresh chiffonade cut mint on top of each slice.

Ricotta Toast with Avocado

Spread Ricotta on toast slices and sprinkle with salt and pepper. Top with avocado accordion slices (read above for cutting tips) or avocado mash. Drizzle olive oil on top as well as another sprinkling of salt and some crushed red pepper if you want a kick.

Ricotta Toast with Blackberry Jam

Simply spread toast slices with ricotta and top with a generous spread of your favorite blackberry jam. I love Stonewall. Or - cook down 2 cups frozen blackberries with ½ cup sugar and 1 tablespoon lemon juice and let compote cool before spreading on toast.