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I'm in love with this simplest than ever open faced avocado sandwich with creamy and crispy capers and ricotta spread. One bite and you are hooked.

Open Faced Avocado Sandwich With Ricotta Spread

Course Appetizer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 toasts
Author Iryna


  • 1 heaping tablespoon capers drained and rinsed
  • 7 tablespoons whole milk ricotta cheese
  • 1 tablespoon olive oil
  • 2 medium tomatoes thinly sliced
  • 1 avocado sliced
  • 3 bread slices toasted
  • zest of ½ lemon
  • 1 small shallot thinly sliced
  • 2 tablespoons pine nuts
  • salt pepper


  • Heat 2 tablespoons of grape seed or canola oil over a medium heat. Add the capers and cook for about 2 minutes, moving them around gently. Cook until the capers are dry and crisp. Drain on the paper towel.
  • In a small bowl, mix together ricotta, olive oil, lemon zest and capers.
  • Spread the ricotta mixture over the bread. Top with a couple of avocado and tomato slices, shallots and pine nuts. Cut the sandwich diagonally.