Best Of The Best Tomato, Basil, And Fresh Ricotta S

Name: Best Of The Best Tomato, Basil, And Fresh Ricotta Sandwich With
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted; 1/2 cup tapenade (recipe follows); 2 large ripe beefsteak tomatoes, thickly sliced; 2 tablespoons extra virgin olive oil; coarse salt and fresh ground white pepper; 1/2 cup fresh ricotta cheese; 12 large basil leaves; Tapenade; 2 whole salt-packed anchovies; 1 cup pitted kalamata olive; 2 teaspoons capers, rinsed; 1 teaspoon fresh lemon juice; 1 teaspoon cognac or 1 teaspoon brandy; 1 small garlic clove, minced; fresh ground white pepper

Servings: persons

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
Tapenade
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

1
For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
2
Using a small knife, lift the anchovy fillets from their bones.
3
In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
4
To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
5
Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
6
Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
7
Top with another slice of toasted bread, then cut in half with a serrated knife.
8
Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted, 1/2 cup tapenade (recipe follows), 2 large ripe beefsteak tomatoes, thickly sliced, 2 tablespoons extra virgin olive oil, and more.

Yes, Best Of The Best Tomato, Basil, And Fresh Ricotta Sandwich With falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Best Of The Best Tomato, Basil, And Fresh Ricotta Sandwich With

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions