Ricotta, tomato & basil toasts

📝 Ingredients

• 2 slices toasted bread (sourdough or ciabatta)
• 80 g fresh ricotta
• 2 large ripe tomatoes (or cherry tomatoes)
• 1 tbsp good-quality olive oil
• ½ tsp balsamic vinegar
• Fresh basil
• Salt, flaky sea salt, black pepper
• Optional: 1 tsp lemon zest, oregano, olives

🍴 Utensils

• Toaster
• Small bowl

📖 Steps

1. Slice the tomatoes into rounds, or halve them if using cherry tomatoes. Season with salt, pepper and the olive oil. Leave to marinate for 5 min — the tomatoes will release a fragrant juice.
2. Toast the bread until golden and nicely crisp.
3. Mix the ricotta with a pinch of salt, pepper and the lemon zest if using. Whisk lightly to aerate.
4. Spread the ricotta generously over the warm bread. It will melt slightly on contact.
5. Arrange the marinated tomatoes on top with their juice.
6. Add a few drops of balsamic vinegar and the basil leaves, torn by hand.
7. Finish with a pinch of flaky sea salt and a grind of pepper. Serve immediately.