Whipped Ricotta Toast with Ripe Heirloom Tomatoes
Whipped ricotta toast with ripe heirloom tomatoes on crusty sourdough bread and topped with basil and balsamic syrup is the perfect way to enjoy summer tomatoes!
Yield: 8 toasts
For the whipped ricotta
  • 1 lb ricotta
  • 2-4 tbsp olive oil, to taste
  • salt and black pepper, to taste
For the toast
  • 4 thick slices of sourdough bread, halved
  • olive oil, for brushing
  • 1 raw garlic clove
  • 4 large heirloom tomatoes, cut into ½-inch thick slices
  • salt, to taste
  • fresh basil, thinly sliced
  • balsamic syrup, for drizzling
For the whipped ricotta
  1. Combine the ricotta and 2 tbsp of olive oil in the bowl of a food processor. Process for 1-2 minutes or until smooth and airy. Add more olive oil to taste. Season to taste with salt and black pepper. Set aside.
For the toast
  1. Heat oven to 350.
  2. Brush the sourdough slices all over with olive oil and spread on a baking sheet in a single layer. Place in the oven and bake for 5 minutes per side, flipping halfway through, until toasted.
  3. Once out of the oven, rub the bread slices with the raw garlic.
  4. When ready to serve, top the bread with spoonfuls of the whipped ricotta. Divide the heirloom tomato slices evenly among the toasts, sprinkling them lightly with salt. Sprinkle with basil and drizzle with balsamic syrup, if using. Serve immediately.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/08/whipped-ricotta-toast-with-ripe-heirloom-tomatoes.html