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Preheat your oven to 390°F (199°C). Place the cherry tomatoes on the vine on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season with salt and black pepper. Roast for 15 minutes, or until slightly burst and tender.

While the tomatoes roast, prepare the avocado mousse. Cut the avocados in half, remove the pits, and scoop the flesh into a blender. Add 1 tablespoon of olive oil, 1 tablespoon of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until the mixture is smooth and creamy. Transfer the avocado mousse to a piping bag.

Prepare the golden berry jam. Slice the golden berries and place them in a small saucepan. Add 1/4 cup of granulated sugar and 1/4 cup of water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the liquid has reduced by 2/3 and the berries are soft. This should take about 8-10 minutes. Carefully transfer the mixture to a blender and blend until smooth. Transfer the golden berry jam to a squeeze bottle.

Prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, 1 teaspoon of lemon juice, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of paprika, 1/4 teaspoon of garlic powder, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of honey. Mix thoroughly until all ingredients are well combined and smooth. Transfer the ricotta mixture to a piping bag.

Toast the sourdough bread. Melt 2 tablespoons of butter in a large skillet or pan over medium heat. Place the sourdough slices in the pan and press down gently to absorb the butter. Toast for 2-3 minutes per side, or until golden brown and crispy. Repeat for all slices.

Assemble the avocado toast. Place each slice of toasted sourdough bread on a serving board. Pipe a generous layer of avocado mousse onto each piece of toast. Arrange slices of prosciutto over the avocado mousse.

Carefully place the roasted cherry tomatoes on top of the prosciutto and avocado mousse. Pipe dollops of the ricotta mixture onto the toast.

Drizzle the golden berry jam over the ingredients on each toast. Arrange the thinly sliced yellow apple pieces artfully on top.

Garnish each avocado toast with fresh sprouts and chopped dill. Serve immediately.


Preheat your oven to 390°F (199°C). Place the cherry tomatoes on the vine on a baking sheet. Drizzle with 1 tablespoon of olive oil, then season with salt and black pepper. Roast for 15 minutes, or until slightly burst and tender.

While the tomatoes roast, prepare the avocado mousse. Cut the avocados in half, remove the pits, and scoop the flesh into a blender. Add 1 tablespoon of olive oil, 1 tablespoon of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Blend until the mixture is smooth and creamy. Transfer the avocado mousse to a piping bag.

Prepare the golden berry jam. Slice the golden berries and place them in a small saucepan. Add 1/4 cup of granulated sugar and 1/4 cup of water. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the liquid has reduced by 2/3 and the berries are soft. This should take about 8-10 minutes. Carefully transfer the mixture to a blender and blend until smooth. Transfer the golden berry jam to a squeeze bottle.

Prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, 1 teaspoon of lemon juice, 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, 1/4 teaspoon of paprika, 1/4 teaspoon of garlic powder, 1 teaspoon of Worcestershire sauce, and 1 teaspoon of honey. Mix thoroughly until all ingredients are well combined and smooth. Transfer the ricotta mixture to a piping bag.

Toast the sourdough bread. Melt 2 tablespoons of butter in a large skillet or pan over medium heat. Place the sourdough slices in the pan and press down gently to absorb the butter. Toast for 2-3 minutes per side, or until golden brown and crispy. Repeat for all slices.

Assemble the avocado toast. Place each slice of toasted sourdough bread on a serving board. Pipe a generous layer of avocado mousse onto each piece of toast. Arrange slices of prosciutto over the avocado mousse.

Carefully place the roasted cherry tomatoes on top of the prosciutto and avocado mousse. Pipe dollops of the ricotta mixture onto the toast.

Drizzle the golden berry jam over the ingredients on each toast. Arrange the thinly sliced yellow apple pieces artfully on top.

Garnish each avocado toast with fresh sprouts and chopped dill. Serve immediately.
