Categories: Breakfast Breads
Ingredients
- 1 cup whole-milk ricotta, drained
- 1 tablespoon extra-virgin olive oil (the good stuff)
- Zest of 1/2 lemon plus 1 tablespoon lemon juice
- Big pinch kosher salt
- Freshly ground black pepper
- Layers:
- 1 small shallot, sliced
- 2 tablespoons sea salt flakes
- Zest of 1 lemon
- 6 slices sourdough bread, toasted
- 1 avocado, sliced
- 2 to 3 heirloom tomatoes, sliced
- 2 tablespoons salted sunflower seeds
Directions
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For the ricotta mixture:
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Add the ricotta, olive oil, lemon zest and juice, salt and some pepper to a bowl.
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Set aside and allow the flavors to meld.
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For the layers:
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Add the shallots to a bowl.
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Cover with ice water.
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Soak for 10 minutes prior to using.
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Add the sea salt and lemon zest to a bowl.
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Combine with your fingers.
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To build:
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Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots.
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Sunflower seeds and lemon salt to finish.
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Cut diagonally.