Heirloom Tomato Whipped Ricotta Toasts with Hot Honey Crunch

Serves 4 · 15 min prep · 5 min cook

Ingredients

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

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, about 2 to 3 minutes total; set aside on a wire rack so they stay crunchy.
2. 2In a medium bowl, vigorously whip the ricotta with a fork or small whisk until light and fluffy, about 1 minute. Fold in the lemon zest, most of the kosher salt, black pepper, and a drizzle of the olive oil until smooth and spreadable.
3. 3Core the heirloom tomatoes and slice them into generous 1/4-inch rounds; lay the slices on a paper-towel-lined plate and sprinkle lightly with the remaining kosher salt so excess moisture draws out while you assemble.
4. 4Spread a thick, even layer of the whipped ricotta over each warm toast, going all the way to the edges so the bread stays protected from tomato juices.
5. 5Shingle the salted tomato slices over the ricotta, overlapping slightly and using the prettiest colors on top. Tear the basil leaves and scatter them generously over the tomatoes.
6. 6Drizzle each toast with hot honey in thin ribbons, then finish with a scatter of roasted pepitas for crunch and a final pinch of flaky sea salt.
7. 7Serve immediately while the toast is still crisp, or pack the components separately for a work lunch and assemble just before eating so nothing gets soggy.
8. 8If packing ahead, keep the hot honey and pepitas in a small container and add them at the last minute for maximum crunch.