Recipe by Pati Jinich
- 1/2 ea. Avocado From Mexico, halved, pitted, peeled, and sliced
- 4 t. ricotta cheese (low-fat optional)
- 2 T. sundried tomatoes packed in olive oil, drained and roughly chopped
- Kosher or sea salt to taste
- Place the sliced avocado on a plate, spoon the ricotta cheese on top.
- Sprinkle on the chopped sundried tomatoes, and sprinkle with salt.
- Eat as is or with toast on the side.