Hot-Honey Heirloom Tomato & Whipped Ricotta Sandwiches

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 8 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
• 2 lb large heirloom tomatoes
• 1 cup packed fresh basil leaves
• 3 Tbsp hot honey
• 1/2 tsp flaky sea salt
• 1/4 cup toasted pine nuts

Instructions

1. 1Set the ricotta in a medium bowl and drizzle in olive oil. Add lemon zest, kosher salt, and black pepper, then whip vigorously with a fork or small whisk until light, creamy, and spreadable, about 1 minute.
2. 2Taste the whipped ricotta and adjust salt if needed; it should taste bright and lightly seasoned so the tomatoes can shine. Cover and chill while you prep the rest so the flavors settle.
3. 3Core the heirloom tomatoes and slice them into generous 1/3-inch rounds. Lay the slices on a paper-towel-lined sheet pan and sprinkle lightly with kosher salt; let them sit 5 minutes so excess juice drains and the flavor concentrates.
4. 4Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, watching closely so edges do not burn. Let the toast cool 1 minute so the ricotta will not melt into a puddle.
5. 5Spread a thick, even layer of whipped ricotta over one side of each toast slice, reaching all the way to the edges.
6. 6Layer two or three tomato slices on four of the ricotta-topped toasts, slightly overlapping. Tear basil leaves over the tomatoes so every bite gets herb fragrance.
7. 7Drizzle hot honey generously over the tomatoes and basil so it pools in the crevices. Scatter toasted pine nuts and finish with flaky sea salt and extra cracked black pepper.
8. 8Crown each sandwich with the remaining ricotta toast, ricotta side down. Press gently, slice on the diagonal if desired, and serve immediately while the toast is still crackly and the tomatoes are juicy at room temperature.