summer tomato + ricotta toast

if you have been following me for any length of time, you know i'm a freak for tomatoes. if you are new, well, i'm a tomato freak. 

as a kid, i would take tomatoes to school in my lunch with a homemade salt shaker made by my mother and eat that bad boy like an apple. i would salt each bite perfectly and didn't give a rats patootie that everyone on the school lunch tables was looking at me like i was crazy.  

looking back now, there were so many signs i would be a cook someday that just didn't seem to mean much then. 

and in my older age, my love of tomatoes has only increased. i'm not really talking about the mealy, all water, no flavor type you get in the off seasons at the super markets. i'm talking about juicy, multi color, crazy shaped and sized SUMMER tomatoes. and friends, we are in the middle of tomato season. i'm in heaven. 

i had picked up a ton of tomatoes from my local produce store for my heirloom tomato & plum salad that i was making for a catering event and got lucky with a few left over. and so this tasty dish was born. you could make this for a delicious summer lunch date or as an appetizer for your next summer gathering. or hell, just for a snack like i did today. 

summer tomato + ricotta toast

serves: 2

prep time: 5 minutes

active time: 15 minutes

total time: 20 minutes

ingredients: 1 cup diced summer tomatoes (whatever you can find, bonus points if they come from someone's garden). 1 garlic clove, minced. 1 tsp lemon juice. 1 tbs fresh basil, sliced thin. .5 tsp kosher salt. .25 tsp freshly ground pepper. 4 x 1 inch slices of ciabatta bread. 2 tbs butter. 4 tbs whole milk ricotta. balsamic 2 tbs balsamic glaze (my favorite is from trader joe's, but you can find balsamic glaze at most major super markets near the vinegar/salad dressings). 

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start by preheating your oven to 425 degrees f. while the oven heats, lightly butter both sides of each slice of ciabatta bread. place the bread on a baking sheet and bake for 6 minutes a side. until the bread is nice and toasty on the outside. while the bread is toasting, combine the tomato, lemon juice, the garlic and the salt & pepper in a medium bowl.

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add in the basil and stir to combine.

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when the bread is done toasting, spread 1 tbs of ricotta on each slice of bread.

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top each toast with a big spoonful of the tomato mixture.

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drizzle the toasts with the balsamic glaze.

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serve and enjoy. 

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xo, a

summer tomato + ricotta toast

serves: 2

prep time: 5 minutes

active time: 15 minutes

total time: 20 minutes

ingredients: 1 cup diced summer tomatoes (whatever you can find, bonus points if they come from someone's garden). 1 garlic clove, minced. 1 tsp lemon juice. 1 tbs fresh basil, sliced thin. .5 tsp kosher salt. .25 tsp freshly ground pepper. 4 x 1 inch slices of ciabatta bread. 2 tbs butter. 4 tbs whole milk ricotta. balsamic 2 tbs balsamic glaze (my favorite is from trader joe's, but you can find balsamic glaze at most major super markets near the vinegar/salad dressings). 

start by preheating your oven to 425 degrees f. while the oven heats, lightly butter both sides of each slice of ciabatta bread. place the bread on a baking sheet and bake for 6 minutes a side. until the bread is nice and toasty on the outside. while the bread is toasting, combine the tomato, lemon juice, the garlic and the salt & pepper in a medium bowl. add in the basil and stir to combine. when the bread is done toasting, spread 1 tbs of ricotta on each slice of bread. top each toast with a big spoonful of the tomato mixture. drizzle the toasts with the balsamic glaze. serve and enjoy. 

friyay happy hour: strawberry + rosé spritz

a month ago... 

wait. how are we already a month into summer?!? and why is that winter drags on for eons and summer blinks by?! ugh. 

ok, so back to it. a month ago, i hosted a styled cocktail & charcuterie class with my friend lish and betsy, the owner of b. toffee. and if you haven't tried b. toffee, get some. they sell it in west coast whole foods & soon to be williams sonoma all over the usa. my mother who proudly proclaims that she doesn't care for toffee GOBBLES this stuff up. 

anywho. we hosted a styling class focused on some light summer cocktails and building the perfect meat & cheese board for your summer gathering. we had a BLAST and at the end of the night we were buzzing. not because of the booze, but because it was intoxicating getting together with other talented and creative women to laugh, drink and celebrate the season. below are some snaps from the amazing ashley paige who captured the evening. the stunning flowers were provided by french buckets and the cute drink menu cards were made by killer paper goods artist (and former coworker from my roxy days) darla marie designs. most importantly, below is the recipe strawberry + rosé spritz we sipped and styled. 

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strawberry + rosé spritz

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 3 oz rosé. 2 oz aperol. 2 oz club soda. 1 oz fresh lime juice. 2 strawberries, hulled and sliced. 1 cup ice. glass for serving. lime wedge for garnish. 

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fill your serving glass with ice. add in all but one of your strawberry slices.pour in the rosé and aperol.

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add in the lime juice.

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top off the drink with club soda. give everything a quick stir to combine.

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garish with lime wedge and the last strawberry slice.

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serve and enjoy. 

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xo, a

strawberry + rosé spritz

serves: 1 cocktail

prep time: 2 minutes

active time: 1 minute

total time: 3 minutes

ingredients: 3 oz rosé. 2 oz aperol. 2 oz club soda. 1 oz fresh lime juice. 2 strawberries, hulled and sliced. 1 cup ice. glass for serving. lime wedge for garnish. 

fill your serving glass with ice. add in all but one of your strawberry slices. pour in the rosé and aperol. add in the lime juice. top off the drink with club soda. give everything a quick stir to combine. garish with lime wedge and the last strawberry slice. serve and enjoy.