Heirloom Tomato Toasts with Homemade Ricotta

A smear of fresh ricotta and a drizzle of tangy balsamic vinegar juxtapose the sweetness of perfectly ripe, sliced heirloom tomatoes on Tim Morton’s perfect morning (or anytime, really) toast.

Morton, who hails from Frannie & The Fox in Charleston, South Carolina, includes instructions for preparing homemade ricotta cheese that is surprisingly simple to prepare. If you prefer, feel free to substitute with store-bought whole-milk ricotta.

Heirloom Tomato Toasts with Homemade Ricotta

Yields: 12 toasts

2 quarts (8 cups) whole milk2 cups heavy or whipping cream35 grams (about 2½ Tbsp) fresh lemon juicefresh herbs such as thyme, basil, dill and/or mint, choppedfreshly ground black peppersalt1 loaf sourdough or rustic-style bread or focacciaheirloom tomatoesflaky sea saltaged balsamic vinegar

In 4-quart saucepan, heat milk and cream to boiling. Add lemon juice; reduce heat and simmer 90 seconds. Once the curd has separated from the whey, strain mixture through cheesecloth-lined strainer into large bowl. Set aside ricotta cheese in its strainer set over bowl at room temperature at least 30 minutes to allow any excess whey to drip into bowl. Discard whey, then transfer ricotta to same large bowl; with whisk, whip ricotta until creamy. Season with herbs, pepper and salt. Makes about 2¼ cups ricotta cheese.

Meanwhile, slice bread crosswise into twelve ¾-inch-thick slices; arrange slices on cookie sheets. Place cookie sheets in oven; preheat oven to 325°F. Bake bread 10 to 15 minutes or until golden brown, turning slices once halfway through baking; cool slightly. Slice tomatoes to desired thickness.

Assemble Tomato Toasts: Spread ricotta over bread; arrange tomato slices over ricotta. Sprinkle sea salt and pepper over tomatoes and drizzle with vinegar to serve.