Ingredients for 4 people: 4 slices of homemade Sicilian bread, 1 Reed avocado, 150g of fresh sheep's ricotta, chilli honey to taste, lemon zest, extra virgin olive oil, salt, black pepper, fresh mint leaves.

Procedure: Toast the bread slices on a grill or in the oven until golden and crispy. Meanwhile, mash the avocado with a fork, season with a drizzle of oil, a pinch of salt, and the grated lemon zest. Spread a generous layer of sheep's milk ricotta on the toasted bread, then top with the avocado. Garnish with a few drops of chili-infused honey, freshly ground black pepper, and two mint leaves. Serve immediately before the bread loses its crispiness.

Recommended variety: Reed — its abundant pulp and buttery flavor pairs perfectly with the savory texture of sheep's milk ricotta.