#1528 TUE, SEP 23, 2025

Avocado Ricotta Toast

Name: Avocado Ricotta Toast
Yield: 1 serving
Ingredients: - 1 serving slab bread - 1/2 Japanese turnip (kokabu) - 1 tbsp ricotta cheese - 1/2 avocado - Olive oil - Salt - Pepper - A few mint leaves - Marinade dressing (1 tbsp tahini; 2 tsp soy sauce; 1 tsp toasted sesame salt mixed with 1 tsp mixed herbs; 1 tsp lemon juice)

Calories (per serving)500 kcal

#레시피#순무#조식#조식다이어리

Notes

20250923 #breakfastdiary 1517, 18°C/cloudy Roughly 60% of the world's population uses tools like chopsticks, spoons, forks, or knives when eating. The other 40% — India and the rest of South and West Asia, the Middle East, Africa, and parts of Southeast Asia, where hand-eating culture prevails — use their hands as the tool instead. More than you'd think. In any case, if you trace the origin of whatever tool people use to eat, it probably comes down more to utility and efficiency than to taste and preference. Cutting food into manageable pieces, sometimes spearing or picking it up — either way, the biggest goal was simply how efficiently it could be carried to the mouth. (Najosik, A Cultural History of Eating Utensils) Episode 12 of 'Breakfast Every Day,' now well into its second half, and the final episode of 'Moments of Enjoying Breakfast' — 'A Cultural History of Eating Utensils' — has been published. ☝️ Check the Brunch Book link in the profile. Today I set aside the spoon, chopsticks, fork, and knife, and happily join the 40% of the world with hand-eating culture. A light, hand-held about-500 kcal avocado ricotta toast with turnip marinated in tahini dressing.

Ingredients

Check items off while grocery shopping - it’s remembered here.

Steps

01
Brush the slab bread with olive oil and toast in a pan.
02
Mix 1 tbsp tahini, 2 tsp soy sauce, 1 tsp toasted sesame salt with 1 tsp mixed herbs, and 1 tsp lemon juice to make the dressing. (I meant to combine the sesame salt and mixed herbs for a za'atar flavor, but that made it too thick as is — so use just 1 tsp total of sesame salt plus mixed herbs combined.)
03
Julienne the Japanese turnip a little thick for crunch, then marinate it in the dressing from step 2.
04
Whip 1 tbsp ricotta cheese with a little olive oil.
05
On the slab bread, neatly arrange the whipped ricotta from step 4 and sliced avocado, then top with the marinated turnip from step 3 and pepper.

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Original Credit

Inspired by @latable_de_olivia