Fresh Tomato Tartines with Whipped Lemon-Serrano Buttermilk Ricotta

Fresh tomato tartines with whipped lemon-serrano buttermilk ricotta.

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.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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