Now that I live country-adjacent (the directions to get to my apartment include the words: turn at the corn) and am no longer a city mouse, I have to say that my access to ridiculously amazing produce has increased. Just the other day I stopped by a farm stand and picked up a pair of beautiful heirloom tomatoes. Best thing ever? The stand had a tray of tasting bites each labeled with the tomato name. I picked out a Purple Cherokee and a Persimmon. Really, my restraint is admirable, because I did not just eat them in the car on the way home. While you can dress up tomatoes any which way, heirlooms deserve better. They should not be buried in a sandwich or blended into gazpacho. They should be the star. Ryan complained that I even did anything to these, but I think they were delicious with the trimmings, and so easy to make!
HEIRLOOM TOMATO AND RICOTTA BITES
1 (or more) heirloom tomatoes
extra virgin olive oil
Slice your tomato into thinnish pieces, don't make them too thin, but don't do huge chunks either. Then cut the largest pieces in half. Count how many you have. Then slice a corresponding number of rounds from your baguette. Make these pretty thin, because you don't want the bread to overpower the tomato. Toast them lightly (I do mine in the toaster oven, but you'd be better off with a real oven than with a toaster-toaster). Smear a bit of ricotta (maybe a tablespoon) on each toast. Gently place a tomato slice on top. Continue until all bites are constructed. Arrange on a plate, sprinkle with salt, drizzle with olive oil, enjoy!