Warm bread, creamy ricotta, ripe tomatoes, and a quick garnish of anchovies and fennel seed is a quintessential summer dish.
It is not only beautiful and tasty but is literally perfect at any time of the day. It’s a great breakfast, a perfect quick lunch, or a great start to dinner.
This isn’t quite a “recipe” but more a list of items to put on bread. Make 1, make 10, and adjust accordingly.
It is highly recommended to eat this as many times as possible during tomato season.
Tomato Toasts with Ricotta and Anchovies
Ingredients
- Slices of crusty bread – highly recommend F&F Levain
- Bellweather Farms whole basket ricotta – sheep or cow
- Ripe tomatoes – cut into slices or chunks
- Ortiz anchovies
- Crushed whole fennel seeds
- Herbs, greens, or microgreens
- Olive oil
- Crunchy saly and fresh cracked pepper
Instructions
- Drizzle bread slices with olive oil and lightly toast in the oven or in a skillet.
- Spread with a thick layer of ricotta.
- Arrange tomatoes on top.
- Lay anchovies on top of the tomatoes.
- Sprinkle with fennel seeds, crunchy salt, and black pepper.
- Drizzle with olive oil.
- Garnish with greens and serve.
