Heirloom Tomato Bruschetta With Whipped Ricotta

How to Make Heirloom Tomato Bruschetta With Whipped Ricotta

Total time: 30 min · Yields 6 servings

1. 1

   Macerate the Tomatoes

   In a medium bowl, combine the diced heirloom tomatoes with olive oil, salt, and pepper. Let sit at room temperature for at least 15 minutes to draw out the juices.

2. 2

   Whip the Ricotta

   Place the ricotta, heavy cream, and lemon zest in a food processor or blender. Process on high until the mixture is airy and smooth, then set aside in the refrigerator.

3. 3

   Toast the Bread

   Preheat your oven to 200°C (400°F). Arrange sourdough slices on a baking sheet, brush both sides with olive oil, and toast for 8 to 10 minutes until golden brown and crisp.

4. 4

   Infuse with Garlic

   While the bread is still hot, rub the cut side of the garlic clove across the surface of each slice. The heat will melt the garlic essence into the crust.

5. 5

   Assemble the Bruschetta

   Spread a generous tablespoon of whipped ricotta onto each slice of bread. Top with a spoonful of the tomato mixture, ensuring you get some of the accumulated juices.

6. 6

   Final Garnish

   Sprinkle fresh basil and an extra pinch of flaky sea salt over the top. Serve immediately while the bread is still warm and the tomatoes are at room temperature.