Summer means sweet, ripe tomatoes in abundance and I just love when they start going off like wildfire in the garden and at farmers markets. This is usually the signal for me to start making big batches of tomato sauce, freezing in abundance and roasting and snacking endlessly on cherry and grape tomatoes. And, of course, there’s one of my favorite tomato stand outs – the tomato sandwich. Bright, sweet, acidic, of the earth – it’s truly a summer delight – and here’s my take on it.
Heirloom Tomato Sandwich with Basil Lemon Ricotta
Yield: 4 servings
For Basil Lemon Ricotta
1 cup whole milk ricotta, drained (I use Angelo and Franco brand ricotta)
2 tablespoons freshly squeezed lemon juice
Zest from one lemon
4 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh basil
2 small garlic cloves, minced
kosher salt, to taste
freshly ground black pepper, to taste
Whisk all ingredients together. Season to taste with salt and pepper.
1 small ciabatta loaf or sourdough boule, cut in half widthwise and lengthwise, seasoned and toasted in the oven with extra-virgin olive oil, salt and pepper and rubbed with a peeled garlic clove
2 pounds heirloom tomatoes, different colors if possible, cut into ¼- and ½ -inch slices
16 medium basil leaves, hand torn
Extra-virgin olive oil, for drizzling
Season tomatoes with salt and pepper.
Spread basil lemon ricotta over toasted ciabatta and arrange 1 layer of heirloom tomatoes on top.
Put some of the hand torn basil on top of the first layer of tomatoes and then add another layer of tomatoes.
Drizzle extra-virgin olive oil on top.
Roll up your sleeves and dive in.