Heirloom Tomato & Whipped Ricotta Open-Face Sandwiches

Serves 4 · 15 min prep · 8 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 42g carbs
• 18g fat
• 3.2g fiber

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Ingredients

• 4 slices thick-sliced sourdough bread
• 1 cup whole-milk ricotta
• 3 Tbsp extra-virgin olive oil
• 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
• 1/2 tsp flaky sea salt
• 2 Tbsp hot honey

Instructions

1. 1Set the bread slices on a baking sheet and toast in a 400°F oven for 6–8 minutes until the edges are golden and the centers are crisp but still tender.
2. 2While the bread toasts, add the ricotta, a drizzle of olive oil, lemon zest, kosher salt, and black pepper to a medium bowl.
3. 3Whip the ricotta mixture vigorously with a fork or small whisk for about 1 minute until it looks light, creamy, and slightly fluffy.
4. 4Core the heirloom tomatoes and cut them into thick ½-inch slices; arrange the slices on a plate and season lightly with kosher salt so their juices start to release.
5. 5Spread a generous layer of the whipped ricotta over each warm toast, going all the way to the edges so every bite stays creamy.
6. 6Shingle the seasoned tomato slices over the ricotta, overlapping slightly and using the juiciest, most colorful pieces on top.
7. 7Tear the basil leaves and scatter them over the tomatoes, then finish each sandwich with a light drizzle of remaining olive oil and flaky sea salt.
8. 8Just before serving, zigzag hot honey across the tops so it pools in the tomato crevices and adds sweet heat.
9. 9Serve immediately while the toast is still warm and the tomatoes are cool and juicy; pack leftovers components separately for next-day lunches.