Avocado Open-Faced Sandwich

By á-31143

Ingredients

• 1 cup whole-milk ricotta, drained
• 1 tablespoon capers, drained, rinsed and crushed
• 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
• 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

Preparation

Step 1

Directions

For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.

For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.

Add the sea salt and lemon zest to a bowl and combine with your fingers.

To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.