Whipped Ricotta Toasts with Big Tomato Salad

Ingredients

• 2 french baguette
• 2 cup ricotta cheese
• 1 1/2 lb vine tomatoes
• 3/4 oz fresh basil
• 2 clove garlic
• 5 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 lemon
• 2 tsp salt
• 1 tsp ground black pepper

Method

1. 1

   Cut the tomatoes into thick wedges, salt them well, and let them sit 10 minutes to draw out juice.

2. 2

   Beat the ricotta with lemon zest and juice, 1 tablespoon olive oil, and a pinch of salt until smooth and light.

3. 3

   Slice the baguettes lengthwise, brush with olive oil, and toast under the broiler until golden. Rub the cut sides with a halved garlic clove.

4. 4

   Toss the tomatoes with the red wine vinegar, remaining olive oil, torn basil, and black pepper.

5. 5

   Spread the ricotta thickly over the toasts and cut into portions.

6. 6

   Spoon the tomatoes and all their juices over the top just before eating.

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