Tomato Tartine with Whipped Ricotta

A tomato tartine topped with fresh basil and drizzled with olive oil on a pink plate with a gold knife, two more plates with tartines are in each upper corner.

Tomato Tartine with Whipped Ricotta

Course: Main Course

Cuisine: French

Diet: Vegetarian

Keyword: heirloom tomato tartine, open-faced tomato sandwich, tomato tartine

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: tartines

Calories: 183kcal

This easy tomato tartine has tomatoes at their peak of ripeness on a bed of creamy, basil-infused whipped ricotta cheese that's slathered on toasted crusty bread. Ready in 10 minutes!

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Equipment

Ingredients

4 slices crusty bread (such as sourdough, french boule, ciabatta)
3-4 fresh tomatoes (heirloom or any kind see note)
16 ounces whole milk ricotta cheese
zest of one lemon
¼ cup fresh basil leaves (plus more for serving)
1 teaspoon extra virgin olive oil (plus more for serving)
½ teaspoon kosher salt or sea salt
sea salt and freshly ground black pepper (for serving)

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Instructions

Toast the bread in a toaster or under the broiler. (See note.)
Slice the tomatoes about ¼ inch thick. Use a microplane grater to zest the lemon.
Combine the ricotta, lemon zest, basil leaves, olive oil and ½ teaspoon of salt in a food processor. Pulse on high until the basil is finely chopped and the texture is smooth and silky.
Slather the ricotta onto the toasted bread. Top with tomato slices and more fresh basil leaves. Drizzle with olive oil and season the tomatoes with flaky sea salt and freshly ground black pepper.

Notes

Don't walk away when broiling the bread: If you're using the broiler to toast the bread, keep the oven door cracked and watch it closely. It will get toasted FAST and you don't want it to burn.
Use a large or small food processor: I used my mini food processor for this since it's a small amount, you may also be able to use something like a magic bullet blender.
Use whatever kind of tomatoes you like: Heirloom tomatoes of any kind, roma, big boy, even cherry tomatoes! As long as they are nice and ripe, they'll be delicious!
Leftover ricotta: You may have leftover ricotta depending on the size of the slices of bread you're using. Store it in an airtight container in the refrigerator for up to 3 days. The basil will discolor a bit and turn darker, but it will still taste great!

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