Ingredients
- 3 large heirloom tomatoes thinly sliced
- Kosher salt & Flake salt
- 1 cup mayonnaise
- 6 ounces 1½ cups finely grated extra-sharp white Cheddar cheese
- 8 slices toasted sourdough country bread, or one large baguette
Method
- Arrange the heirloom tomato slices on a plate and season with kosher salt. Let them sit for 10 to 15 minutes to draw out excess moisture.
- In a medium bowl, stir together the mayonnaise, grated Cheddar, and 2 generous pinches of kosher salt until smooth.
- Toast the bread or baguette until golden and crisp.
- While still warm, spread a generous layer of the Cheddar mixture over your toasted bread.
- Top with the heirloom tomatoes. Finish with flaky sea salt, freshly cracked black pepper, and fresh basil, if desired. Serve immediately.
Tried this recipe?
Let us know how it was!Ingredients
Tomato mixture
- 2 pints cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 garlic cloves smashed *optional
- 1 teaspoon honey or red pepper flakes *optional
Cheese mixture
- 15 ounces whole milk ricotta
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 8 slices toasted sourdough country bread, or one large baguette
- ¼ cup fresh basil leaves torn
Garnish
- Flaky sea salt for serving
- Extra-virgin olive oil for drizzling
- Optional: balsamic glaze for finishing
Method
- To a medium skillet over low to medium heat add the cherry tomatoes, olive oil, smashed garlic, kosher salt, pepper, and honey (if using). Sauté for about 10 minutes, until the tomatoes break down and just become jammy.
- Meanwhile, add the ricotta, olive oil, lemon zest, lemon juice, kosher salt, and pepper to a food processor. Blend for 1 to 2 minutes until light, smooth, and fluffy.
- Toast the bread until golden and crisp.
- Spread a generous layer of whipped ricotta over each toast.
- Spoon the warm roasted cherry tomatoes and their juices over the ricotta.
- Finish with torn fresh basil, flaky sea salt, a drizzle of olive oil, and balsamic glaze if desired. Serve immediately.
4 comments
Sheena Mariano Persichina
Is that cheese molded into shells?!? 🙂
Jessica Boyd
What are the shells? Did you mold cheese?
Shechef
Please explain the shells procedure.Did you mold both mixtures
Richelle
Yum!!! I want to know more about the shells!