Juicy tomatoes, creamy cheese, tomato ice, and aromatic basil on crisp sourdough for a refreshing twist.
# Components:
→ Tomato Ice
01 - 2 medium ripe tomatoes
02 - 1 teaspoon sugar
03 - 1/4 teaspoon salt
04 - 1/2 teaspoon lemon juice
→ Toast Base
05 - 2 slices thick-cut sourdough bread
06 - 2 tablespoons unsalted butter, softened
→ Toppings
07 - 2 tablespoons cream cheese or ricotta
08 - Fresh basil leaves, for garnish
09 - Flaky sea salt, to taste
10 - Freshly ground black pepper, to taste
11 - Extra virgin olive oil, for drizzling
# Directions:
01 - Core and coarsely chop tomatoes. Combine tomatoes with sugar, salt, and lemon juice in a blender and process until smooth. Strain puree through a fine mesh sieve to remove seeds and skin. Transfer the liquid to a shallow freezer-safe dish and freeze for at least 2 hours, stirring with a fork every 30 minutes to achieve a granita-like consistency.
02 - Spread softened butter evenly on both sides of sourdough slices. Toast bread in a skillet over medium heat until golden and crisp, approximately 2 to 3 minutes per side.
03 - Generously spread cream cheese or ricotta on each slice of warm toast. Spoon frozen tomato ice over the cheese layer. Add fresh basil leaves, a sprinkle of flaky sea salt, freshly ground black pepper, and drizzle with extra virgin olive oil.
04 - Serve immediately to fully enjoy the contrast between cool tomato ice and warm, crispy toast.
