Categories: Breakfast Breads

Ingredients

• 1 cup whole-milk ricotta, drained
• 1 tablespoon extra-virgin olive oil (the good stuff)
• Zest of 1/2 lemon plus 1 tablespoon lemon juice
• Big pinch kosher salt
• Freshly ground black pepper
• Layers:
• 1 small shallot, sliced
• 2 tablespoons sea salt flakes
• Zest of 1 lemon
• 6 slices sourdough bread, toasted
• 1 avocado, sliced
• 2 to 3 heirloom tomatoes, sliced
• 2 tablespoons salted sunflower seeds

Directions

1. For the ricotta mixture:

2. Add the ricotta, olive oil, lemon zest and juice, salt and some pepper to a bowl.

3. Set aside and allow the flavors to meld.

4. For the layers:

5. Add the shallots to a bowl.

6. Cover with ice water.

7. Soak for 10 minutes prior to using.

8. Add the sea salt and lemon zest to a bowl.

9. Combine with your fingers.

10. To build:

11. Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots.

12. Sunflower seeds and lemon salt to finish.

13. Cut diagonally.

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