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fresh Ricotta lemons salt ground black pepper long avocados mixed-color grape tomatoes red pearl sesame seeds lemon poppy seeds
Viewed: 50 - Published at: 6 months agoIngredients
- 1 pound (scant 2 cups) fresh ricotta
- Zest of 2 lemons
- 1/4 cup extra-virgin olive oil, plus 4 teaspoons for drizzling
- 2 pinches coarse kosher salt
- 1 pinch ground black pepper
- 4 long, even slices of very good bread
- 2 large, perfectly ripe avocados (approximately 18 ounces), at room temperature
- 1 pint mixed-color grape tomatoes, cut in half horizontally (you won't use quite the entire pint)
- 8 red pearl onions equaling 2-3 ounces, thinly sliced into rounds (or equivalent in thinly sliced red onion)
- 4 teaspoons toasted sesame seeds
- Skin of 1 preserved lemon, flesh removed, finely diced
- 1/2 teaspoon toasted poppy seeds
Method
- Mix the ricotta with the lemon zest, 1/4 cup olive oil, and salt and pepper, and set aside.
- Arrange slices of bread on a cutting board and divide the ricotta mixture evenly among the four slices. Spread into a generous even layer.
- Split the avocados, remove the pits, and slice each half into even slices without cutting all the way through the leathery skin. Then, with a soup spoon or a flexible rubber spatula, release the flesh and arrange the slices neatly and evenly among the bread slices.
- Artfully and attractively arrange the tomatoes by nesting them into the soft avocado. Then arrange the red onion slices over the tomatoes.
- Garnish each sandwich with the sesame seeds.
