Open-Face Tomato & Ricotta Sandwiches

Open-faced Italian-style sandwiches celebrate ripe summer tomatoes piled on good bread, much like rustic antipasti. Creamy lemon-zested ricotta, basil, and a drizzle of olive oil turn thick toasted sourdough into a quick, no-cook lunch.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 34g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough or country bread
• 1 cup whole-milk ricotta
• 2 large ripe heirloom or beefsteak tomatoes
• 1/2 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp black pepper
• 1 tsp lemon zest
• 1 garlic clove
• 1 cup red grapes
• 1 tsp balsamic vinegar
• 1 tsp fresh thyme leaves

Instructions

1. 1Toast the bread slices in a toaster or under a broiler until the edges are golden and the centers are still slightly soft, about 2 to 3 minutes per side if broiling. Rub one side of each warm slice lightly with the cut side of a garlic clove for gentle aroma.
2. 2In a small bowl, stir the ricotta with lemon zest, a drizzle of olive oil, salt, and black pepper until creamy and spreadable. Taste and adjust seasoning so it tastes bright rather than bland.
3. 3Slice the tomatoes into generous 1/4-inch rounds. Season the cut faces lightly with flaky salt and let them sit 2 minutes so excess moisture beads up; blot gently with a paper towel if very juicy.
4. 4Halve the grapes and toss them quickly with a few drops of balsamic vinegar and the thyme leaves so they pick up a light glaze without becoming soupy.
5. 5Spread a thick, even layer of the seasoned ricotta over each toasted bread slice, going all the way to the edges so the toast stays protected from tomato juices.
6. 6Arrange overlapping tomato slices on top of the ricotta. Nestle a small handful of the dressed grape halves among and the tomatoes for bursts of sweetness.
7. 7Tear the basil leaves and scatter them over each open-face sandwich. Finish with a final thread of olive oil, flaky salt, and freshly cracked pepper.
8. 8Serve immediately while the toast is still crisp and the tomatoes are at peak flavor. These are best eaten with a knife and fork or folded carefully for a casual desk lunch.