1 porridge or whole-wheat loaf, cut into ½-inch slices
Olive oil, for toasting and drizzling
2 cups fresh basil, divided
1 cup ricotta
2 to 3 heirloom or beefsteak tomatoes
Sea salt, to taste
Raspberry vinegar, to taste
• Brush the bread with the olive oil. Toast under the broiler until golden brown. Set aside.
• In the bowl of a food processor, add the ricotta, 1 cup basil and salt, and pulse until smooth and the basil is incorporated.
• Cut the tomatoes into ¼-inch slices and set on a sheet tray. Sprinkle with the salt and drizzle with the raspberry vinegar and more olive oil. Marinate 5 to 10 minutes.
• To serve, smear the whipped ricotta on the toasted bread, layer with the tomatoes, then finish with a chiffonade of the remaining basil and more sea salt. Cut in half on a diagonal.