Best of the Best Tomato, Basil, and Fresh Ricotta Sandwich With

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Using a small knife, lift the anchovy fillets from their bones.
  • 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.
  • To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
  • Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
  • Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
  • Top with another slice of toasted bread, then cut in half with a serrated knife.
  • 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.
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