Open-Face Tomato & Ricotta Sandwiches

Serves 4 · 15 min prep · 8 min cook

Ingredients

• 4 thick slices rustic sourdough or ciabatta
• 1 cup whole-milk ricotta
• 2 large ripe heirloom or beefsteak tomatoes
• 1 cup seedless red or black grapes
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon fresh lemon zest
• 1 tablespoon fresh thyme leaves
• 1/4 cup fresh basil leaves
• 1 garlic clove
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon optional drizzle honey
• 1 teaspoon optional balsamic vinegar

Instructions

1. 1Preheat the oven or toaster oven to 400°F and arrange the bread slices on a small baking sheet.
2. 2Brush both sides of the bread lightly with olive oil and toast until the edges are golden and the centers are crisp, about 6 to 8 minutes, flipping once.
3. 3While the bread toasts, stir the ricotta with lemon zest, half the thyme, salt, and a grind of pepper until creamy and fragrant.
4. 4Slice the tomatoes into generous 1/4-inch rounds so they cover the bread without falling apart.
5. 5Halve the grapes so they release a little juice when pressed onto the sandwich.
6. 6Rub the warm toasted bread lightly with the cut side of the garlic clove for subtle aroma.
7. 7Spread a thick layer of the seasoned ricotta over each slice, going almost to the edges.
8. 8Shingle the tomato slices on top of the ricotta, then nestle halved grapes among and over the tomatoes.
9. 9Drizzle with the remaining olive oil, scatter basil leaves and the rest of the thyme, and finish with flaky salt and black pepper.
10. 10If desired, add a tiny drizzle of honey or balsamic for sweet-tart contrast, then serve immediately while the toast is still warm and the tomatoes are cool and juicy.