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Avocado Open-Faced Sandwich

Valerie Bertinelli
  • 25 minutes
  • Serves 6

INGREDIENTS

1

Avocado

2

Heirloom tomatoes

1 1/2

Lemon, Zest of

1

Shallot, small

1 tbsp

Capers

1

Black pepper, Freshly ground

1

Big pinch Kosher salt

2 tbsp

Sea salt flakes

1 tbsp

Olive oil, extra-virgin

2 tbsp

Sunflower seeds, salted

6

slices Sourdough bread, toasted

1 cup

Whole-milk ricotta