Ingredients:

  • 1 cup (250g) Whole milk ricotta cheese
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1/2 tsp (2.5ml) Lemon juice
  • 1/4 tsp (1.5g) Sea salt
  • 1/8 tsp (0.5g) Cracked black pepper
  • 2 slices (80g) Sourdough bread
  • 1 large (150g) Heirloom tomato, sliced thin
  • 4-6 leaves (2g) Fresh basil, torn
  • 1 tbsp (15g) Unsalted butter, room temperature
  • 1 tsp (5ml) Honey
  • Pinch of flaky sea salt

Instructions:

  1. Place the ricotta, olive oil, lemon juice, salt, and pepper into a small bowl.
  2. Using a hand mixer or whisk, beat the mixture on medium-high for about 60 seconds until the texture shifts from grainy to smooth and velvety.
  3. Spread a thin, even layer of butter on one side of each sourdough slice.
  4. Heat a skillet over medium heat. Place slices butter-side down and toast until the bread is a deep mahogany-colored gold and sounds hollow when tapped (about 3-4 minutes per side).
  5. While the bread is still warm, spread a generous layer of whipped ricotta over the toasted side, covering the bread completely to the edges.
  6. Layer the heirloom tomato slices on top, overlapping them slightly.
  7. Tear fresh basil leaves over the tomatoes and finish with a drizzle of honey and a pinch of flaky sea salt.