Recipe courtesy of Valerie Bertinelli

Avocado Open-Faced Sandwich

Name: Avocado Open-Faced Sandwich
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 1 cup whole-milk ricotta, drained; 1 tablespoon capers, drained, rinsed and crushed; 1 tablespoon extra-virgin olive oil (the good stuff); Zest of 1/2 lemon plus 1 tablespoon lemon juice; Big pinch kosher salt; Freshly ground black pepper; 1 small shallot, sliced; 2 tablespoons sea salt flakes; Zest of 1 lemon; 6 slices sourdough bread, toasted; 1 avocado, sliced; 2 to 3 heirloom tomatoes, sliced; 2 tablespoons salted sunflower seeds

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Level: Easy

Total: 25 min (includes soaking time)
Active: 15 min

Yield: 6 servings

Nutrition Info

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Ingredients

Ricotta Mixture:

1 cup whole-milk ricotta, drained

1 tablespoon capers, drained, rinsed and crushed

1 tablespoon extra-virgin olive oil (the good stuff)

Zest of 1/2 lemon plus 1 tablespoon lemon juice

Big pinch kosher salt

Freshly ground black pepper

Layers:

1 small shallot, sliced

2 tablespoons sea salt flakes

Zest of 1 lemon

6 slices sourdough bread, toasted

1 avocado, sliced

2 to 3 heirloom tomatoes, sliced

2 tablespoons salted sunflower seeds

Directions

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Watch how to make this recipe.

For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl. Set aside and allow the flavors to meld.
For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
Add the sea salt and lemon zest to a bowl and combine with your fingers.
To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish. Cut diagonally.