Heirloom Tomato Ricotta Toast Sandwiches with Hot Honey

Serves 4 · 15 min prep · 8 min cook

Ingredients

• 8 thick sourdough bread slices
• 1 1/2 cups whole-milk ricotta
• 1 tsp lemon zest
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 1/2 lb heirloom tomatoes
• 1/2 cup fresh basil leaves
• 3 tbsp hot honey
• 1/2 tsp flaky sea salt
• 2 tbsp extra-virgin olive oil
• 2 cups baby arugula

Instructions

1. 1Set a dry skillet or griddle over medium heat and toast the bread slices until deep golden and crisp on both sides, about 2 to 3 minutes per side; transfer to a wire rack so they stay crunchy.
2. 2In a medium bowl, stir the ricotta with lemon zest, kosher salt, and black pepper until smooth and spreadable; taste and adjust seasoning so it is bright and lightly salty.
3. 3Core the heirloom tomatoes and slice them into generous 1/4-inch rounds, keeping the colorful varieties separate if you like a rainbow look on the plate.
4. 4Spread a thick layer of the seasoned ricotta over each warm toast, reaching all the way to the edges so every bite stays creamy.
5. 5Shingle tomato slices over the ricotta, overlapping slightly, then drizzle each toast with olive oil and a ribbon of hot honey.
6. 6Scatter torn basil leaves and flaky sea salt over the tomatoes; the honey should glisten and the basil should look fresh and fragrant.
7. 7Pile a small handful of baby arugula on top of two of the toasts for peppery crunch, then gently cap each with a second ricotta-and-tomato toast to form sandwiches, or leave them open-face for easier packing.
8. 8Press lightly, cut each sandwich in half on the diagonal if desired, and serve immediately while the toast is still crisp and the tomatoes are juicy at room temperature.
9. 9For meal-prep lunches, keep the toasted bread, ricotta, and sliced tomatoes separate in containers and assemble just before eating so nothing turns soggy.