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

Directions

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.

Avocado Open-Faced Sandwich

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Ricotta Mixture:

Layers:

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