Mister BS and I eat dinner at his grandma’s every Sunday evening. We alternate going out to eat and cooking our own meal at her house. Sometimes it’s challenging to come up with a quick and easy recipe that can be assembled in her kitchen. She is not a cook and lacks many basic kitchen accessories. This summer, our focus has been to bring fresh produce from the Saturday farmer’s market and have light suppers, especially because grandma absolutely refuses to let us leave without dessert.
Last week, she sent me home with a recipe torn from one of her magazines. This recipe is adapted by one that appeared in House Beautiful by Gabrielle Hamilton. Avocados were on sale for $1, local organic heirloom tomatoes were abundant at the market, and we had an excuse to indulge in a ciabbatta loaf from Wheatfield’s Bakery.
The original called for toasted poppy seeds and sesame seeds, which I omitted. It also called for full fat ricotta, which is delicious, but I opted for part-skim knowing I would be having an ice cream sundae, too. I also cut the olive oil, which wasn’t strictly necessary.
This is a simple sandwich that takes less than ten minutes to prepare and is best enjoyed at the height of summer harvest when fresh tomato and basil are plentiful.
Avocado & Lemon-Basil Ricotta Sandwich
- 6 slices crusty bread
- 16 oz ricotta
- zest of one lemon, plus juice
- 1 oz basil
- 1 pinch sea salt
- fresh ground pepper
- 1 avocado
- 1/2 pint cherry tomatoes, sliced
- 3 sliced red pearl onions
Mix ricotta with lemon, basil, salt, and pepper. Spread on bread. Add sliced avocado, tomatoes, and red onion. Enjoy!