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Fall Avocado Toast

ALERT ALL MILLENNIALS: This Fall Avocado Toast with Kale Pesto and Ricotta will help you transition your favorite snack from Summer to Fall. 

Course Hand Food, Snack
Cuisine American
Servings 4
Author Brewing Happiness


  • 4 slices seeded bread
  • 1 large hass avocado
  • 1/2 cup ricotta cheese
  • 2 cups kale, stemmed and chopped
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 1 tablespoon nutritional yeast
  • 2 garlic cloves
  • 1 lemon, juiced
  • 2 pinches salt
  • 4 tablespoons pepitas, roasted and salted
  • 1/2 cup Habanero Harvest Snaps


  1. 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. 

  2. Toast your four pieces of bread until desired level of browned.

  3. Spread a heaping spoonful of ricotta cheese onto each piece of toast.

  4. Top each piece of toast with 1/4 avocado, sliced.

  5. Add a spoonful of kale pesto to each piece of toast. 

  6. In a small bowl, crush your Habanero Harvest Snaps.

  7. Sprinkle crushed Harvest Snaps and pepitas on top of your toasts. 

  8. EAT UP.