Prunes, Ricotta & Avocado Toast
Provided by: Teaspoon of Spice for the California Prune Board.
- Prune Vinaigrette
- 6 California Prunes (about 1/4 cup)
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 3 - 4 tablespoons water
- 2 slices whole grain or sourdough bread
- 1/4 cup ricotta cheese
- Half of an avocado, sliced
- 6 California Prunes
- Black pepper
- Sea salt
To make Prune vinaigrette, place Prunes in small saucepan with vinegar. Bring to a boil and then remove from heat. Let sit for 5 minutes. Add Prune mixture to food processor or blender. Slowly add olive oil as blending/puréeing. Add enough water (continue to blend/process) until it reaches a creamy dressing like consistency. To assemble toasts, toast each slice of bread. Spread ricotta cheese, layer avocado on top of each toast (or smash avocado into ricotta cheese.) Slice Prunes and layer on top of each toast. Season with black pepper and salt. Drizzle with Prune vinaigrette. Store leftover Prune vinaigrette in refrigerator for up to a week.