Marinated Tomato and Ricotta Toast
A sourdough toast loaded with basil ricotta and flavorful marinated tomatoes
Ingredients
- 4 large tomatoes sliced
- 2 pieces of toasted sourdough bread
- 4-5 fresh basil leaves roughly chopped
- Salt and pepper to taste
- 1 Garlic clove minced
- 2 tsp. Balsamic vinegar
- 1 tsp. Dijon mustard
- 2 tsp. Olive oil
- 1 Lemon juiced
Ricotta:
- 1 C. Ricotta
- 1 tsp. Olive oil
- Handful of fresh basil 8-10 leaves
- Salt to taste
- 1 small garlic clove
Instructions
- Combine the garlic, basil, olive oil, balsamic vinegar, Dijon mustard, lemon juice salt and pepper in a large dish. Stir together. Toss in sliced tomatoes. Cover and refrigerate for a minimum of 30 minutes and up to 12 hours (1-2 hours is the perfect time!).
- To make the ricotta, combine the ricotta, olive oil, basil, salt, garlic clove and basil in a food processor. Blend until smooth. Taste and add more salt or basil as desired. Refrigerate until ready to serve.
- To make the toast, spread a generous layer of the basil ricotta on a piece of toasted sourdough bread. Top with sliced tomatoes and a sprinkle of sea salt. Enjoy!
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