AVOCADO OPEN-FACED SANDWICH

Avocado Open-Faced Sandwich image

Provided by Valerie Bertinelli

Time 25m

Yield 6 servings

Number Of Ingredients 13

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1 cup whole-milk ricotta, drained
1 tablespoon capers, drained, rinsed and crushed
1 tablespoon extra-virgin olive oil (the good stuff)
Zest of 1/2 lemon plus 1 tablespoon lemon juice
Big pinch kosher salt
Freshly ground black pepper
1 small shallot, sliced
2 tablespoons sea salt flakes
Zest of 1 lemon
6 slices sourdough bread, toasted
1 avocado, sliced
2 to 3 heirloom tomatoes, sliced
2 tablespoons salted sunflower seeds

Steps:

For the ricotta mixture: 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.
For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
Add the sea salt and lemon zest to a bowl and combine with your fingers.
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.