Trix Is For Kids. Make Avocado Ricotta Toast Instead.

Want a quick breakfast that goes beyond the everyday choices? We know that eating breakfast is a healthy thing to do. You may not be a morning person or enjoy eating first thing in the day. This recipe may appeal to you as it isn’t the typical cereal, egg, yogurt, or oatmeal type meal. 

Let’s start with the ingredients, and what would most Italians focus on first? The garlic of course! There are so many good qualities of garlic Check out these 11 Proven Health Benefits of Garlic. 

I had an Italian uncle that used to eat so much garlic a slight garlic odor oozed from his skin. Seriously! When uncle Angelo walked into a room you knew it. I must admit I love the smell of garlic, especially when its sautéing in a little olive oil. 

This year I decided to try growing garlic in my garden. What a success! The downside is that you have to plant the bulbs about 6 months ahead as they have a long growing season. Also choose “clean” bulbs that have not been treated by retardant (I purchased mine from a nursery). You may have noticed sometimes that there is a green sprout inside your garlic from the grocery store. It is trying to regenerate and grow. The grocery store garlic most likely has been treated to retard growth inside the garlic.

So here is the garlic growing in pots in my front and back yard. I probably have about 40 plants in all. I know, I know, way too many but they just kept growing and dividing. 

A cool part about growing garlic is that you can cut off the stems (garlic scapes) and eat them while the garlic is still growing. I use them kind of like scallions chopped and sautéed in a recipe. They add such a nice mild garlic flavor. 

It is recommended that you dry the fresh garlic for a couple of weeks on a newspaper or hung up from the stems. Once I get more garlic harvested I may try the braiding method but I was never successful in braiding my hair, so not positive I could do a good job with the garlic. 

Back to the recipe! I used store bought garlic by the way, because I hadn’t harvested my own yet. 

Ingredients are shown disproportionate to recipe. I made this for one person so I was just showing the major ingredients. Follow the recipe for true ingredient proportions.  

Mix all ingredients together.

The flavors combine nicely. Because this recipe is more savory than sweet, it is a nice change for breakfast, especially for people who don’t like breakfast foods. Also would be great for lunch. I was so tempted to top it with slices of tomatoes which would add some additional flavor and dimension. I will definitely try that next time. This time I wanted to appreciate the flavor combinations of the avocado, ricotta, and garlic. 

And it’s breakfast! This would also make a great snack or appetizer on small toast breads or sliced zucchini.

Quick note: Truly, the recipe doesn’t have a strong garlic flavor, just a hint (unless you add more garlic than the recipe calls for. Guilty.) I realized after eating the avocado ricotta toast I had a little “garlic” breath. While this wasn’t great for people I was talking to that day, I was confident I could repel vampires. 

Serves 4

Avocado Ricotta Toast

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  • • 2 medium avocados (ripe but firm)
  • • 5 tablespoons ricotta
  • • 4 tablespoons lime juice (about 2 limes)
  • • 1 large shallot, finely chopped
  • • A handful of cilantro, finely chopped
  • • 1/2 garlic clove, grated
  • • Sea salt and pepper to taste
  • • Bread, your favorite


  1. In a large bowl combine all the ingredients and stir.
  2. Adjust the seasoning to your taste.
  3. Spoon onto a slice of toast.


Optional: top with a sprinkle of white or black sesame or chia seeds. Unused amount of the mixture will keep in the fridge covered, for about to 5-6 hours.


Calories: 219 cal
Carbohydrates: 14 g
Fat: 18 g
Sodium: 101 g
Cholesterol: 10 g
Protein: 5 g
Fiber: 7 g

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