This Open-Faced Avocado Sandwich is tangy, juicy, crunchy, creamy, and zesty. What more can you ask for?
- 1 cup fresh, whole-milk ricotta
- 1 lemon (zest only)
- ¼ cup very good extra-virgin olive oil (plus more for drizzling)
- salt and pepper (to taste)
- 4 large, center-cut slices rustic peasant bread
- 2 ripe but firm avocados (halved, pittled, peeled and sliced)
- 1 pint mixed-color cherry or grape tomatoes (cut in half)
- ½ small red onion (peeled and sliced into slivers)
- 16–20 pickled banana pepper slices (or to taste)
- 2 teaspoon lightly toasted sesame seeds
- 1 teaspoon lightly toasted poppy seeds
Mix the ricotta with the lemon zest, olive oil, and a big pinch each salt and pepper. Set aside.
Heat a large dry skillet over medium-high heat. Lay bread slices in the skillet in a single layer and toast until hot and crispy on one side. Work in batches if necessary. Remove from skillet and arrange toasted side up on a cutting board. Divide the ricotta mixture evenly among the four slices. Spread into a generous even layer; edge to edge. Arrange the avocado slices neatly and evenly in a single layer on top.
Artfully set the tomato halves onto by pressing them into the soft avocado. You might not use all of the tomatoes. Then scatter the red onion and pickled banana peppers over the tomatoes.
Garnish each sandwich with some of the sesame and the poppy seeds. Transfer to plates and drizzle with very good olive oil.