ALERT ALL MILLENNIALS: This Fall Avocado Toast with Kale Pesto and Ricotta will help you transition your favorite snack from Summer to Fall.
Add your kale, olive oil, pine nuts, nutritional yeast, garlic cloves, lemon juice and salt into the bowl of a food processor fitted with an s-blade. Pulse until combined, but not smooth.
Toast your four pieces of bread until desired level of browned.
Spread a heaping spoonful of ricotta cheese onto each piece of toast.
Top each piece of toast with 1/4 avocado, sliced.
Add a spoonful of kale pesto to each piece of toast.
In a small bowl, crush your Habanero Harvest Snaps.
Sprinkle crushed Harvest Snaps and pepitas on top of your toasts.