Sweet blueberries and honey pair with savory ricotta or cottage cheese for a tasty spread, topped with creamy avocado and zesty lime.
Ingredients
- ¾ cup blueberries, divided
- ½ cup low-fat ricotta cheese
- ½ tablespoon honey
- ½ large avocado, peeled, halved, pitted and thinly sliced
- 1 tablespoon lime juice
- 1⁄8 teaspoon salt
- 6 slices bread of choice, each about ½-inch thick, toasted
- Optional: large cookie cutters in fun shapes
Directions
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In a food processor, pulse ½ cup blueberries until puréed. Add ricotta and honey. Blend until smooth.
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In a small bowl, gently toss avocado with lime juice and season with salt.
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Using a large cookie cutter, cut out shapes from bread slices and toast until desired darkness is reached.
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Spread blueberry mixture over toast shapes. Top with avocado slices and sprinkle with remaining blueberries.
- Recipe Tip
- Store remaining ricotta mixture in an airtight container in the fridge for up to one week.
- Use leftover toast scraps for breadcrumbs or croutons.