Ingredients:

  • 15 oz (425g) whole milk ricotta cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • ½ tsp (3g) kosher salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 2 lbs (900g) mixed heirloom tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic glaze
  • ½ tsp (3g) flaky sea salt
  • ¼ tsp (1g) freshly cracked black pepper
  • ¼ cup (10g) fresh basil leaves
  • 1 tbsp (15ml) chile oil
  • 1 clove garlic

Instructions:

  1. Place the ricotta, lemon juice, lemon zest, salt, and olive oil into the food processor. Pulse on high for 60–90 seconds until the mixture is completely smooth and holds a soft peak.
  2. In a large bowl, combine the sliced heirloom tomatoes with the olive oil, balsamic glaze, sea salt, and pepper. Toss gently with your hands to ensure every wedge is coated without crushing the delicate flesh of the tomatoes. Let sit for 5 minutes to allow the salt to draw out a small amount of natural juice.
  3. Rub a halved garlic clove across a chilled platter for a subtle aromatic base, then spread the whipped ricotta evenly across the surface.
  4. Arrange the seasoned heirloom tomatoes over the ricotta base. Finish by scattering torn basil leaves over the top and drizzling with chile oil.