favorite thing to do with heirloom tomatoes

Ingredients

• 2 medium Heirloom Tomatoes (washed, sliced about ¼ inch thick)
• ½ teaspoon Sea Salt (to draw out excess moisture)
• 2 slices Sourdough Bread (about 60 g per slice, preferably day‑old for best toast)
• ½ cup Ricotta Cheese (soft, full‑fat; bring to room temperature for easy spreading)
• 1 tablespoon Balsamic Glaze (sweet reduction; can use regular balsamic vinegar reduced to a syrup)
• ¼ teaspoon Freshly Ground Black Pepper (optional, for a hint of spice)

Instructions

1. Slice the Bread

   Place the sourdough loaf on a cutting board and cut two even slices about 1‑inch thick.

   Time: PT1M

2. Toast the Sourdough

   Toast the slices in a toaster or under the oven broiler until golden and crisp, about 2‑3 minutes.

   Time: PT3M

   Temperature: 350°F

3. Prepare the Tomatoes

   Slice the heirloom tomatoes into ¼‑inch rounds, arrange them in a small bowl, sprinkle with sea salt, and let sit to drain for 8‑10 minutes.

   Time: PT10M

4. Pat Tomatoes Dry

   After draining, gently pat the tomato slices with paper towels to remove surface moisture.

   Time: PT1M

5. Spread Ricotta

   Evenly spread the ricotta cheese over each toasted slice using a spoon or spatula.

   Time: PT1M

6. Assemble the Toast

   Arrange the drained tomato slices on top of the ricotta, drizzle with balsamic glaze, and finish with a pinch of freshly ground black pepper.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

38 g

Fat

12 g

Fiber

4 g