Marinated Heirlooms + Ricotta Toast

If you’ve got some soon-to-spoil tomatoes—or some freshies from the market—this is the dish to make. It does not disappoint and really lets the tomatoes shine. It’s just the start of tomato season, and a few heirlooms have been popping up at the market this week, so grab a couple and treat yourself. Also, if you can, find yourself some vincotto vinegar. It’s a great pantry staple that elevates a dish so easily. It’s similar to balsamic in taste and texture but vincotto is the rolls royce of dark vinegars.

By Maxbaroni

Original recipe source

Cook time: 15 minutes

Servings: 1

Ingredients

• 1 large heirloom tomato
• 1 small shallot
• 1 large heirloom tomato
• 1 small shallot
• 3 tbsp olive oil
• 2 tbsp vincotto vinegar
• 0.5 whole lemon
• 1 pinch salt
• 1 drizzle olive oil
• 1 handful basil
• 1 handful basil
• 1 to taste salt
• 1 drizzle olive oil
• 1 slice rustic bread
• 1 slice rustic bread
• 3 sprigs oregano
• 0.5 cup ricotta
• 1 bowl marinated tomatoes with shallot
• 1 handful crispy basil
• 1 pinch maldon salt
• 1 to taste black pepper

Instructions

1. Using a sharp knife, cut 1 large heirloom tomato into rough chunks, about 1-inch pieces.
2. Finely dice 1 small shallot.
3. In a bowl, combine the tomato chunks and diced shallot.
4. Dress the tomato mixture with 3 tablespoons of olive oil, 2 tablespoons of vincotto vinegar, the juice of half a lemon, and a pinch of salt. Gently turn to combine.
5. In a warm pan, add a generous drizzle of olive oil and fry a handful of basil leaves for 30 seconds to a minute, just until crisp.
6. Transfer the fried basil to a paper towel to drain and salt well.
7. Add more olive oil to the pan and toast 1 thick slice of rustic bread on both sides until golden and crispy, about 2-3 minutes per side.
8. Let the toasted bread cool slightly on a cooling rack.
9. Just before plating, toss a few sprigs of fresh oregano into the tomato mixture and give it a quick mix.
10. Spread a thick layer of ricotta over the cooled toast.
11. Top the ricotta toast with the marinated tomato mixture, making sure to include the juices.
12. Top with the crispy basil, a sprinkle of maldon salt, and a few cracks of black pepper.