Ingredients
- 8 ea. mini pita breads
- 1/2 c. ricotta cheese
- 1 ea. tomato, seeded and diced
- 1 ea. Avocado From Mexico, halved, peeled, and pitted
- Lemon juice to taste
- Olive oil to taste
- Salt to taste
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Instructions
- Preheat oven to 350°F.
- Split mini pitas bread in half and bake until crisp.
- Spread ricotta on each of the halves of the pitas, and then add tomato.
- Cut avocado into slices and add lemon juice to avoid darkening. Place a slice of avocado on each pita half and season with a little salt.
- Drizzle each pita half with olive oil and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
