Ingredients:

  • 1 cup (250g) whole milk ricotta cheese
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 4 slices (120g) thick-cut sourdough or ciabatta
  • 2 tbsp (30g) salted butter
  • 1 tsp (5g) red pepper flakes
  • 4-6 fresh basil leaves

Instructions:

  1. Place the ricotta, olive oil, lemon juice, salt, and pepper into a mixing bowl. Using a hand mixer on medium-high speed, beat the mixture for 60-90 seconds until the cheese becomes glossy and light.
  2. Heat a cast-iron skillet over medium heat. Spread a thin layer of butter on both sides of the bread slices.
  3. Sear the bread for approximately 90 seconds per side until a deep mahogany color is achieved and the crust is rigid.
  4. While the toast is still warm, spread a generous layer of whipped ricotta onto each slice.
  5. Top the toast with red pepper flakes and torn basil leaves.