4 sliced sourdough toasted
8 tablespoons ricotta
1-2 pounds of tomatoes chopped in bite-size pieces
3 tablespoons of chopped basil or any garden herb to garnish
Salt & pepper to taste
1. Spread the ricotta on well-toasted sourdough.
2. Season the tomatoes with a little olive oil and a splash of vinegar or alternatively a splash of the gazpacho.
3. Top the ricotta with the tomatoes and garnish with the chopped basil.