Whipped Ricotta Heirloom Tomato Toast Boxes

Serves 4 · 20 min prep · 8 min cook

Ingredients

• 8 slices thick sourdough bread slices
• 1 1/2 cups whole-milk ricotta
• 3 Tbsp extra-virgin olive oil
• 1 tsp lemon zest
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 lb heirloom tomatoes
• 1 cup fresh basil leaves
• 1/2 tsp flaky sea salt
• 2 Tbsp balsamic glaze
• 1 cup fresh corn kernels

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 minutes per side if broiling; cool slightly so they stay sturdy.
2. 2In a medium bowl, whip the ricotta with olive oil, lemon zest, kosher salt, and black pepper using a fork or small whisk until light, fluffy, and spreadable, about 1 minute.
3. 3Core the heirloom tomatoes and slice them into thick 1/2-inch rounds; arrange on a cutting board and sprinkle lightly with flaky sea salt so juices begin to bead.
4. 4Shuck and strip the fresh corn if needed, then briefly char the kernels in a dry skillet over medium-high heat for 3 to 4 minutes until lightly blistered and sweet-smelling; set aside to cool.
5. 5Spread a generous layer of the whipped ricotta evenly over each toasted slice, reaching the edges so every bite stays creamy.
6. 6Layer two or three tomato slices on each toast, overlapping slightly, then scatter the charred corn kernels over the tomatoes.
7. 7Tear the basil leaves by hand and tuck them between and on top of the tomatoes for bright herbal aroma.
8. 8Drizzle each toast with balsamic glaze in thin ribbons, finish with remaining flaky sea salt and a crack of black pepper, then pack two toasts per lunch box with parchment between layers if stacking.
9. 9Serve immediately at room temperature or chill the assembled boxes up to 4 hours; the toast softens slightly but stays delicious for a midday desk lunch.