there's something to be said about summer's lacksidasical approach to food and general meal preparation. this summer, more than any other other, i've embraced that notion wholeheartedly; making flavorful but simple salads, mixing in some breezy sauces or dressings to liven up a dish, and cooking from heidi's forthcoming gem of a book. but more than anything else there has been an abundance of open-faced sandwiches served this season. i suppose the inspiration came from my mom and childhood memories. for beach lunches or sunset dinners she would pack a large french baguette along with various cheeses, fruit, nuts, and big green salad. we would rip off pieces of crusty bread and pile it with a schmear of brie, and slices of apple. but my favorite late summer meal most definitely came in the form of my mom's tomato and mayo sandwiches which she served on onion rye bread with a liberal pinch of salt. the flavors and texture, and the juicy ripe tomatoes made it an indulgently simple way to savor the season.
this summer, with a big enough space in the backyard, i grew tomatoes that have provided us with an abundance of fruit for most of july and august. we've been roasting them, tossing them into salads, making quick tomato sauces for pasta, and slicing them for tomato toasts. and while i love a good mayo-tomato toast, we've been making a tahini-yogurt tomato toast, as well as the ubiquitous avocado tomato toast, but there's also been a macadamia nut based ricotta that i've been wanting to share with you that lends a striking similarity to the texture and consistency of a lightly whipped ricotta cheese. so when i was conjuring up a recipe to highlight the black lava salt from ILĀ, i knew the perfect thing to pair it with. the ricotta tomato toast is rich and creamy, and gently kissed with a pinch of salt, that when prepared with fresh garden tomatoes still warm from the day's sun, it is quite possibly the most delightful thing.
i could imagine this toast (or any tomato toast) being the perfect canvas for any one of ILĀ's salts or spices like za'atar, dukkah, cayenne, and smoked paprika, or with their collection of extra virgin olive oil. each one is carefully and intentionally chosen to create a collection of essentials for your kitchen and meals. they have a kickstarter going to help fund the expansion of ILĀ which you can check out here.
hugs + tomato toast! xo
tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)
i like to use a variety of heirloom tomatoes for the toast to pile high while also giving some dimension. the shiso adds a bit more of an aromatic vibe, but if it's not available where you are basil or thai basil is great substitute.
- 1 cup soaked raw macadamia nuts, drained and rinsed
- 1 1/2 tablespoons nutritional yeast
- 2 teaspoons apple cider vinegar
- 1 1/2 teaspoon fresh lemon juice
- 2 teaspoons white mellow miso paste
- 2 small cloves garlic
- 8-10 tablespoons filtered water
- 1/4 teaspoon fine grain sea salt
- 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
- 1/2 pound tomatoes (see notes), sliced with 1/4" thickness
- 1/2 cup macadamia ricotta
- 1/4 cup julienned shiso
- a few pinches black lava salt (or large grain sea salt)
- drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.
- remove macadamia ricotta from the fridge and set aside,
- top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.