Avocado toast with RiCcotta Valcolatte and salmon

N ° 4 croutons | 20 minutes preparation

  • 2 slices of toasted wholemeal bread
  • 200 g of RiCcotta Valcolatte
  • 1 avocado
  • 1 fresh spring onion
  • Extra virgin olive oil
  • Lemon
  • Chives
  • 100 g of smoked salmon
  • Toasted sesame
  • Poppy seeds
  1. Cut the avocado, remove the stone and remove the pulp with a spoon.
  2. Mash the avocado with a fork together with the lemon juice, a pinch of salt, some oil and the finely chopped spring onion. Create a cream with a coarse consistency, add the chopped chives, mix and set aside.
  3. Spread the slices of bread with plenty of RiCcotta, spread the avocado cream and thinly sliced salmon on top.
  4. Season with a drizzle of oil, a little chopped chives, sesame and poppy seeds.