Citrusy preserved lemon cuts the richness of creamy avocado and ricotta cheese in this tartine, which is perfect for breakfast or paired with a Spring salad for lunch.
1 cup organic, whole milk ricotta cheese
zest of 1 lemon
1 tbsp extra-virgin olive oil
Salt and freshly cracked black pepper
8 slices of 100% whole grain bread
2 ripe avocados, sliced
2 medium shallots, peeled and thin sliced into rings.
2 teaspoons toasted sesame seeds
skin (rind) of 1 preserved lemon, finely chopped
flaky sea salt