Servings: 2 people
Ingredients
- 2 Bartlett’s Farm tomatoes
- 2 slices Pain d’Avignon sourdough bread
- 1 cup ricotta
- 1/4 cup fresh lemon juice
- zest of 1 lemon
- Maldon sea salt to taste
- 1 Tbsp fresh ground pepper
- 2 Tbsp extra-virgin olive oil
- 1/2 cup fresh basil leaves
- 2 Tbsp balsamic glaze
Instructions
- Slice the tomatoes thickly. Lightly coat with olive oil, salt, and pepper.
- Grill over medium heat on both sides until nicely charred; set aside.
- In a bowl, combine the ricotta, lemon juice, lemon zest, salt, and pepper.
- Slice and toast the sourdough.
- Lay the toast on a plate, spread generously with the lemon ricotta, and top with the grilled tomatoes.
- Drizzle with balsamic glaze and scatter with finely chopped basil. Garnish with a few whole basil leaves and serve.
Notes
This is high summer on a plate—thick slabs of Bartlett’s Farm tomatoes, charred just enough to bring out their sweetness, resting on a cloud of bright lemon ricotta and toasted Pain d’Avignon sourdough. Simple to make, and impossible to improve on when the tomatoes are this good.
Recipe provided by Iris McNally, Iris & Company Catering, as seen in Cape Cod HOME Summer 2026.
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