Summer bruschetta | Alex Prichard

Ingredients

• 1 avocado (ripe)
• 1 loaf of Rye Bread
• 8 pieces finger lime
• 200g shelled and blanched peas
• 1 bunch mint
• 200g ricotta
• 50g furikake
• 50g freshly grated parmesan
• any herbs and flowers you like or find
• zest and juice of 1 lemon
• olive oil
• salt
• pepper

Method

1. Add your ricotta, lemon zest, lemon juice, salt, pepper and a good splash of olive oil into the kitchenaid and blend till smooth. Remove then set aside.
2. Next add your peas, chopped mint, olive oil, salt & pepper to the KitchenAid Food Processor and blend until lightly crushed.
3. Slice your rye bread 2cm thick and cook in a pan or grill with lots of olive oil, salt and pepper.
4. Cut your avocado in half, remove the seed and flesh. Slice the flesh into large chunks then mix in a bowl with the furikake and parmesan
5. Now you are ready to assemble
6. Add a few scoops of the ricotta onto your toast, fill the gaps with crushed peas and add the avocado on top
7. Cut your fingerlimes in half and start to squeeze the caviar onto your bruschetta.
8. Lastly add on top the dill and any herbs & flowers you light.