Vegetables Tomato Heirloom Tomato and Pepper Toasts with Whipped Ricotta 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 Print Rate It Share Share Tweet Pin Email 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. Rate it Print