We've teamed up with our good friends at The Avo Tree to bring you something new: Tea and Toast, a monthly celebration of two things that were made for each other: a good cup of tea and orchard-fresh avo on toast.

First up this month we’re sharing a recipe for citrus ricotta avo toast with hot honey and crispy chilli oil, paired with our Kiwi Breakfast Tea.

This one is rather decadent. Creamy, citrus-whipped ricotta and avocado meet the sweet heat of hot honey and the crunch of crispy chilli oil - a proper moreish flavour bomb! And the Kiwi Breakfast with its full-bodied maltiness cuts cleanly through the creamy ricotta and avocado, while balancing out the fiery heat of the chilli oil and sweet hot honey. You’ve got to try it!


 

Ingredients:

1 slice of your favourite toasted bread
2-3 tablespoons ricotta
½ teaspoon finely grated lemon zest
½ teaspoon fresh lemon juice
A squeeze of fresh lemon juice for the avo
½ ripe avocado
1 tablespoon crispy chilli oil
A drizzle of hot honey
Micro herbs, to garnish
Flaky sea salt

Method:

In a small bowl, combine the ricotta, lemon zest and ½ teaspoon of lemon juice until nicely combined.

Remove the skin from the avocado and squeeze over a little fresh lemon juice to prevent browning while adding a lovely citrus freshness.

Place the avocado flat-side down and slice it thinly. Gently fan the slices out on a chopping board.

Spread the lemon ricotta generously over the toasted bread.

Using a large knife or spatula, carefully lift the fanned avocado and place it on top of the ricotta.

Drizzle over the hot honey, followed by the crispy chilli oil.

Finish with a sprinkle of flaky sea salt and a scattering of micro herbs.

P.S If you’re tired of playing "supermarket avocado roulette", our friends at The Avo Tree deliver orchard-fresh, never-cool-stored Bay of Plenty avocados straight to your doorstep anywhere in New Zealand. There’s even 20% off avocado subscriptions here, so you’ll always have perfectly ripe avos waiting in your kitchen.