Pumpernickel with Avocado, Ricotta, Tomatoes & Lemon Vinaigrette
If you’ve even been on Pinterest, you know how addicting it can be. I’m not going to lie, I’ve probably been preoccupied browsing through Pinterest when I should have been doing more productive things, like..um..homework. Hehe. That pesky masters is getting in the way of my life!! But hey, who can say that personal development isn’t a form of productivity? That’s my excuse…for now. Back to my story. I was browsing through Pinterest and well I found some “inspiration” for a new recipe. It was a picture of a sandwich with avocado, tomatoes, ricotta, and red onions. And boy oh boy did that make me hungry…Along with the 15 people I texted the picture to!
So I decided to stop by Whole Foods and pick up some delicious Pumpernickel bread for my sandwich. Pumpernickel bread is one of my favorites and it’s the perfect choice for this recipe. It’s dense quality and strong flavor pairs perfectly with the ricotta, avocado, tomatoes and onions. And I decided to toast the bread to add some crispiness to the sandwich. Here’s a really helpful tip. After toasting bread, tilt the slices up against each other so that they cool off and stay crispy. This will keep the excess moisture in the bread from making it soggy.
This is a great recipe if you’re looking for a light lunch or a fun, colorful appetizer. It’s got bright colors and fresh flavors. The red onions add a little spice to the sandwich and the lemon vinaigrette give it the slight tanginess to make this a party in your mouth! And not to mention it makes me feel like spring is just around the corner! Afterall, Punxsutawney Phil didn’t see his shadow this year, so I’m fixin to get a head start on spring!
Servings: 4 pcs.
Prep Time: 15 Minutes
Here’s what you’ll need:
- 4 Large Slices of Pumpernickel Bread
- 1 Cup Part Skim Ricotta Cheese
- 1/4 Red Onion, Thinly Sliced
- 1 to 1.5 Cups Mixed Cherry Tomatoes, Halved
- 1 Avocado, sliced
- 1 Tsp Italian Seasoning
- 2 Tsp Sesame Seeds
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Fresh Lemon Juice
- 3/4 Tsp Salt
Step 1: Toast the Pumpernickel bread in a toaster oven, or on a pan over medium head until lightly golden brown. Tilt slices up against each other to cool off.
Step 2: Combine the ricotta, italian seasoning, and 1/2 tsp of salt in a bowl. Split the cheese up 4 ways and spread evenly across the top of the bread.
Step 3: Start by layering the avocados, followed by the tomatoes, and then the onions. I spilt all the veggies up evenly between the 4 slices of bread.
Step 4: Now make the lemon vinaigrette by whisking together the lemon juice, olive oil and 1/4 tsp of salt. Drizzle lightly over each of the slices of bread.
Step 5: Sprinkle 1/4 tsp of sesame seeds on each slice and it’s as simple as that!
This sandwich is surprisingly filling and really healthy! I suggest making a little more of the lemon vinaigrette to serve on the side, just in case you want to add some more tang to you sandwich.
Hope you enjoy this new recipe!