Ricotta-Avocado Toast

Breakfast and Brunch
10 min.
4 Servings
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  • 1 loaf Giant Eagle multigrain sourdough bread
  • 1 pkg (.75 oz) Nature’s Basket organic basil
  • 1 cup Giant Eagle whole milk Ricotta
  • 1 avocado
  • 1 basket NatureSweet® Constellation™ tomatoes
  • ¼ cup Giant Eagle balsamic vinaigrette dressing
  • Market District extra virgin olive oil
  • Kosher salt
  • Ground black pepper


  Prep Time: 5 min. • Cook Time: 5 min.

Slice the bread into ½-inch thick slices. Remove the basil leaves from the stems and cut into thin strips. Half the cherry tomatoes. Cut the avocado in half and remove the pit, scoop out the flesh using a large spoon and cut into thin slices.

In a small bowl, combine the Ricotta with half of the basil and a pinch of salt and pepper. In another small bowl, combine the cherry tomato halves with the remaining basil and the balsamic dressing.

Toast the bread in a toaster or oven.

Sprinkle the toast with a little extra virgin olive oil then spread with the Ricotta, top with the sliced avocado and cherry tomatoes.