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Avocado Smash - Italian Style

Cafe style breakfast - Italian style!
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Servings: 4
Ingredients Method

Ingredients
  

  • 4 slices Ciabatta, or other thick crusty bread
  • 4 slices prosciutto
  • olive oil
  • 3 avocados
  • 1 ½ tsp lemon juice
  • 1 clove of garlic. peeled and minced
  • 4-6 fresh basil leaves, chopped
  • salt
  • freshly ground black pepper
  • 100 g fresh ricotta, drained
  • 3 tbsp seeds (I have used Nigella seeds, but any seed will do - pepita, pumpkin, chia etc.)
  • 3 tbsp Balsamic syrup (store bought or home-made - recipe follows)
Balsamic Syrup
  • 500 ml Balsamic vinegar
  • 4 tbsp brown sugar

Method
 

  1. Drizzle the ciabatta with a little olive oil and grill or toast until golden.
  2. Preheat oven to 180°C (350°F).
  3. Lay the prosciutto onto a baking paper lined oven tray and cook for 10 minutes, or until crisp. Set aside.
  4. Peel and de-seed the avocados and place in a bowl with the lemon juice, minced garlic and basil. Roughly smash with the back of a fork. Don’t mash it too smooth, you want texture. Season with salt and black pepper.
  5. Spoon a quarter of the avocado mix onto each piece of toasted bread. Crumble a little ricotta over each and sprinkle with seeds. Drizzle with a little balsamic syrup and top with a slice of crispy prosciutto.
Balsamic Syrup
  1. Combine the vinegar and sugar in a small saucepan. Bring to the boil, stirring, then reduce heat and simmer, stirring every now and then, until mixture is thickened and syrupy.
  2. This recipe makes about 240 ml (8 fl oz) of syrup. Store chilled in a sealed jar for up to one month.