good mornin’ – avocado and home-made ricotta on pita bread

Yes, another avocado on some form of toast recipe, but you can make this one a bit special by making your own ricotta and/or pita bread.

Serves 4

3-4 avocados

1-2 cloves garlic. Microplaned or very finely grated.

about 250 g ricotta (scroll down for recipe)

4 pita breads (scroll down for recipe)

smoked paprika


salt and pepper to taste

olive oil





250 ml (1 cup) full cream cow’s milk

80 ml (⅓ cup) pouring cream

Juice of 1/2 lemon

salt, to taste

Place the milk and cream in a heavy based sauce pan and using a digital thermometer, warm over low heat until the mixture reaches 88°C. Once it has come to temperature, stir in the lemon and stand for 10 minutes to let the curds form. Gently ladle the curds into a fine strainer and let the whey drain out for 20 minutes. Season the ricotta with salt and refrigerate until required.

Pita bread

If you want to make your own:


Mash with garlic and salt and pepper. Squeeze a bit of lemon and mix through.


Top pita bread with the avocado mash, followed by the ricotta (about 2 tbs per person). Sprinkle over some smoked paprika, drizzle over some olive oil, and top with sprigs of coriander.



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