Vegetables Heirloom Tomatoes with Ricotta and Savory Granola Be the first to rate & review! To dress up summer's best tomatoes, F&W's Justin Chapple combines them with lemony ricotta and savory granola for crunch. The granola, which combines toasty oats with pistachios and sunflower seeds, would also be fantastic in any green salad. Slideshow: More Tomato Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 1, 2016 Print Rate It Share Share Tweet Pin Email If you needed a reminder, summer is prime time for juicy tomatoes. To dress up summer's very best, F&W's Justin Chapple combines them with lemony ricotta and savory granola for crunch to round out the dish. The granola, which combines toasty oats with pistachios and sunflower seeds, would also be fantastic in any green salad. Photo: CON POULOS Active Time: 40 mins Total Time: 1 hrs 45 mins Yield: 4 Ingredients 2 cups old-fashioned rolled oats 1/4 cup light agave nectar 2 tablespoons water 1/4 cup plus 3 tablespoons extra-virgin olive oil Kosher salt Pepper 1 cup shelled unsalted pistachios, coarsely chopped 1/2 cup salted roasted sunflower seeds 1 cup fresh ricotta 1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice 1 cup sunflower sprouts Two 12-ounce heirloom tomatoes, cut into wedges Directions Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. In a large bowl, toss the oats with the agave, water, 1/4 cup of olive oil and 1 teaspoon of salt until the oats are thoroughly coated. Spread the oats on the prepared baking sheet and bake for about 25 minutes, stirring twice, until the granola is light golden. Stir in the pistachios and sunflower seeds and bake for about 10 minutes longer, until golden brown and dry. Let the granola cool on the baking sheet, stirring occasionally. In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper. In another medium bowl, toss the sunflower sprouts with the remaining 1 tablespoon each of olive oil and lemon juice and season with salt and pepper. Arrange the tomato wedges in shallow bowls and season with salt and pepper. Spoon the ricotta around the tomatoes. Scatter the sprouts on top and sprinkle with some of the granola; save the remaining granola for another use. Serve right away. Make Ahead The granola can be stored in an airtight container for up to 3 weeks. Rate it Print