Heirloom Tomato and Pepper Toasts with Whipped Ricotta

Name: Heirloom Tomato and Pepper Toasts with Whipped Ricotta
Total time: 20 min
Ingredients: 2 pounds ripe heirloom tomatoes; 1 7/8 teaspoons kosher salt, divided; 5/8 teaspoon black pepper, divided; 2 cups whole-milk ricotta; 2 ounces heirloom or baby peppers (such as Jimmy Nardello or shishito); 1/4 cup Garlic Oil or extra-virgin olive oil, divided; 1 (16-ounce) levain or other rustic bread loaf, cut into 3/4-inch slices; 1/2 teaspoon flaky sea salt (such as J.Q. Dickinson); 1/8 teaspoon fennel pollen or toasted and crushed fennel seeds; 1/4 cup small fresh basil leaves; 1 tablespoon finely chopped fresh chives; 1/2 lemon; Hot sauce (optional)

1 Review

Velvety smooth, lightly seasoned ricotta serves as the perfect base for juicy ripe tomatoes and charred peppers on grilled levain bread. Fennel pollen adds a light licorice flavor, while fresh basil, chives, and a hint of lemon juice add brightness to the smoky flavor from the grill.

By Jeremiah Langhorne

Updated on August 1, 2019

Heirloom Tomato and Pepper Toasts with Whipped Ricotta — Photo: Con Poulos

Total Time:

20 mins

Yield:

6 to 8

Ingredients

2 pounds ripe heirloom tomatoes
1 7/8 teaspoons kosher salt, divided
5/8 teaspoon black pepper, divided
2 cups whole-milk ricotta
2 ounces heirloom or baby peppers (such as Jimmy Nardello or shishito)
1/4 cup Garlic Oil or extra-virgin olive oil, divided
1 (16-ounce) levain or other rustic bread loaf, cut into 3/4-inch slices
1/2 teaspoon flaky sea salt (such as J.Q. Dickinson)
1/8 teaspoon fennel pollen or toasted and crushed fennel seeds
1/4 cup small fresh basil leaves
1 tablespoon finely chopped fresh chives
1/2 lemon
Hot sauce (optional)

Directions

Cut tomatoes into 1/2-inch-thick pieces; place on a plate, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.
Combine ricotta, 3/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper in a food processor. Process until smooth and light, about 30 seconds.
Toss together peppers and 1 tablespoon garlic oil. Brush both sides of bread slices with remaining 3 tablespoons garlic oil.
Preheat grill to high (450°F to 500°F). Place peppers on oiled grates; grill, uncovered, turning often, until speckled with char, about 3 minutes. Place bread on grill, and grill, uncovered, until well toasted, about 1 minute and 30 seconds per side. Remove any charred, thick skin from peppers. Season with remaining 1/8 teaspoon kosher salt; cut into bite-size pieces, and set aside.
To assemble toasts, spread about 2 tablespoons ricotta mixture on each bread slice. Divide tomatoes and peppers evenly among toasts; sprinkle with flaky sea salt and fennel pollen. Top toasts with basil, chives, a squeeze of lemon, and, if desired, a dash of hot sauce. Serve immediately.