Tomato + Ricotta Toast
from sunnyside up by richard christensen + flamingo estate
serves 2
INGREDIENTS
1 15 oz container of whole milk ricotta
2 tbsp Flamingo Estate Extra Virgin Olive Oil plus more to finish
the zest of 1 lemon
2 slices of sourdough bread, about 1 to 1 and 1/2 inches thick
2 ripe Heirloom tomatoes
salt, to taste
freshly ground black pepper
DIRECTIONS
For the whipped ricotta, combine ricotta, lemon zest, olive oil, and two or three pinches of salt in the bowl of a food processor and process until smooth and glossy. Once that texture is reached, it is important not to over process the mixture. Taste and add more salt, if needed. The whipped ricotta can be stored in the refrigerator in an airtight container for up to three days. Toast the sourdough to your liking. Slice the tomato into one or two centimeter thick slices and sprinkle lightly with salt. Once toasted spread the whipped ricotta onto the bread and top with slices of tomatoes. Finish with a drizzle of olive oil adding a light sprinkling of salt and a few grinds of pepper, if desired.
