Prep Time
15 min
Yields
6 servings
A colourful, easy-to-make sandwich that makes for a quick brunch or lunchtime meal.
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ingredients
Ricotta Mixture
1
cup whole-milk ricotta, drained
1
Tbsp capers, drained rinsed and crushed
1
Tbsp extra-virgin olive oil (the good stuff)
Zest of ½ lemon, plus 1 Tbsp lemon juice
Big pinch of kosher salt
Freshly ground black pepper
Layers
1
small shallot, sliced
2
Tbsp sea salt flakes
Zest of 1 lemon
6
slices sourdough bread, toasted
1
avocado, sliced
2
- 3 heirloom tomatoes, sliced
2
Tbsp salted sunflower seeds
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directions
Step 1
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.
Step 2
Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
Step 3
Add the sea salt and lemon zest to a bowl and combine with your fingers.
Step 4
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.