This is more of a suggestion than a recipe. A gentle reminder that those juicy, summer-fresh tomatoes won’t last forever and it’s time to capitalize!

Also, when it’s too hot to cook, this could serve as a breakfast, lunch, or dinner.

Steps to tomato toast success:

Step one: Whip ricotta into an airy spread, then add a mountain of fresh herbs, a smidgeon of garlic, and a healthy dose of salt. Step two: Buy the tastiest loaf of sourdough you can get your hands on ( I love BlackBird Baking Co.) or try your hand at this homemade loaf . Step 3: Scour the market for the ripest heirloom tomatoes and add lots of salt and pepper.

The end.

Herbed Ricotta and Tomato Toasts

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475g tub of extra-smooth ricotta

1/4 cup olive oil

1 cup of a combination of finely chopped basil, parsley, mint, and chives

3 tbsp fresh lemon juice

1 clove of garlic, finely crushed

1/2 tsp kosher salt ( add more to taste)

pepper, to taste

heirloom tomatoes, sliced

loaf of sourdough bread, sliced and toast

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1. In the bowl of a food processor combine ricotta, olive oil, garlic, lemon juice, and salt. Whirl until well combined and mixture is smooth and homogeneous. Fold in the chopped herbs. Taste, and add more salt/pepper to taste.

2. Toast bread and slice tomatoes. Spread bread with ricotta mixture and top with tomato slices. Sprinkle with flaky salt and pepper.

3. Store the leftover ricotta mixture in the fridge for future tomato toasts or use as a dip with crudités.

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