Pick up a handful of your favorite tomatoes – sticking to varieties you know are good for slicing – for this exquisite summer snack. The recipe is easy enough, and grating the chiles will infuse the buttermilk ricotta topping with bright heat – without worrying someone will bite into a whole chunk.
Fresh Tomato Tartines with Whipped Lemon-Serrano Buttermilk Ricotta
Serves | 4 |
- 1 cup whole-milk ricotta cheese
- 2 to 3 tsp finely chopped lemon zest
- ½ tsp finely grated serrano pepper
- ½ tsp kosher salt, plus more for seasoning
- 2 Tbsp fresh buttermilk, shaken
- 4 thick slices grainy bread, toasted and cooled
- 4 medium tomatoes, sliced equatorially
- 3 to 4 strips bacon, crisped and finely crumbled (optional)
- freshly ground black pepper, to taste
| Preparation | Add ricotta, lemon zest, serrano pepper and salt to the bowl of a food processor; pulse to blend. Turn food processor on and stream in buttermilk; blend until combined. Transfer to an airtight container; chill in refrigerator, at least 4 hours.
Spread chilled ricotta over toast; layer with tomato slices and top with bacon crumbles, if using. Season with salt and pepper to taste and serve immediately.