Perfect Avocado Toast for Breakfast

Perfect Avocado Toast for Breakfast

Celebrate summer with our selection of luscious dishes including fresh salads, light main meals, and fruity desserts – perfect for al fresco dining.


  1. 1 cup whole raw almonds
  2. 1½ tbsp fresh rosemary (stems removed)
  3. 1 cup all purpose flour
  4. 1½ cups whole milk ricotta cheese   (room temperature)


1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.

2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.

3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.

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