Avocado Sandwich with Lemon Ricotta

While walking through Anthropologie several weeks ago Gabrielle Hamilton's newest book, Prune, was lying open on one of the tables. Pausing momentarily to take in the photo, it was nothing less than a serendipitous reminder I had received this beautifully photographed cookbook as a gift from one of my friends a few months earlier. Having read Hamilton's first book, Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef, several years ago, I was not all surprised the format of this cookbook would be unlike all of the others out there. The pseudo-handwritten script along with the appearances of stains on the pages make it feel as you have been given access to a chef's private journal, one filled with highly coveted 'secrets'; the mouth-watering full page photographs validate great food was meant to be simple rather than ingredient du jour pretentious; and lastly, the absence of an index cleverly causes you to become completely immersed in the cookbook, dog earring the pages 'speaking' to you. It is the kind of cookbook you can give to both a novice and accomplished cook as each will find it to be inspiring, informative, and influential. If by chance it is not one in your collection, it should be.

Just looking at the photo of Gabrielle Hamilton's Avocado Sandwich with Lemon Ricotta made me hunger for the taste of it. For someone with more carnivore than vegetarian tendencies, I could not wait to make this sandwich. Hamilton's book is a reminder why simple food made with fresh ingredients should be presented artfully. In doing so, tomatoes, avocados, onions, bread, ricotta, sesame seeds and poppy seeds are transformed into something you might want to put in the category of 'last meal' worthy. Seriously, this open faced sandwich is that good. 

As I headed to the farmer's market this weekend, I was on a mission to find baby heirloom tomatoes and baby sweet red onions. With that mission accomplished, I picked up a beautiful loaf of country bread from Whole Foods before heading home to make another batch of homemade ricotta. The anticipation of taking a bite of this sandwich was akin to the excitement of heading to an antique show. In my world, hunting for antiques ranks up there with a hike in the mountains, a walk along the ocean's beach, or eating a warm, just out of the oven, sea salted chocolate chip cookie. Pretty exciting stuff, don't you think?

Once you have tasted homemade ricotta, it is really hard to go back to store bought. And once you have made it, you realize it isn't as intimidating as it appears. Whole milk (organic is best), heavy whipping cream, sea salt, fresh squeezed lemon juice, a reliable thermometer, a heavy bottomed pan, cheesecloth and a strainer are all you need. In less than two hours you will have the creamiest ricotta to every pass your lips. I used 'my' now go to ricotta recipe posted to the blog last year. The yield is about a pound of ricotta or enough for at least 5-6 open faced sandwiches.

For this sandwich, the flavor of the ricotta is further enhanced with lemon zest, extra-virgin olive oil and a tad more sea salt. The ricotta is definitely something you can make the day before, and if you do, would recommend you let it sit out at least a half-hour (to take the chill off) before assembling the sandwich.

Lightly grilling the bread was my contribution to this sandwich recipe. Whoppie do! With a serrated knife, cut your bread loaf at a diagonal in 1/2 inch slices before placing on your stove top grill pan or outdoor grill.

Buy a soft ripe avocado and cut into slices.

You can use grape tomatoes, multi-colored cherry tomatoes or baby heirloom tomatoes for this sandwich. The more colorful the tomatoes, the more beautiful the presentation.

The first time I made this sandwich I used a shallot because I could not find baby red onions. Let's just say I will either hold out to find baby red onions or use only the smaller rings from a red onion when making this sandwich. I love shallots, but this sandwich requires the flavor of the red onions.

Sometimes when you see a recipe calling for sesame seeds and poppy seeds, you might think they are optional. And then there are times when you see the toasting of the seeds (like the toasting of nuts before baking) as unnecessary. I am not sure I can find the right words to describe why there is nothing optional about these toasted seeds on this sandwich. I will leave it at 'just toast and use them'.

Gabrielle Hamilton's recipe called for the use of preserved lemons. I left them out (gasp). Not because I didn't think she knew best, but because I didn't have them. Maybe once I make some I will see them as necessary, however, the lemon zest added to the ricotta brought a great, just-right lemon flavor to this sandwich. The finishing touch is a light drizzle of extra-virgin olive oil and a sprinkling of sea salt.

This Avocado Sandwich with Lemon Ricotta makes the words 'eat your vegetables' sound enticing rather than reminiscent of those threatening words some of us heard during our childhood. Even the most carnivorous of your friends will find this to be a very satisfying sandwich. Your vegetarian friends will be delirious.

Served as a luncheon entree, appetizer, or finger food on weeknight/weekend cocktail party, it's versatility almost overshadows its' deliciousness and beauty. White wine or a sangria would pair perfectly with it. If there was ever a sandwich celebrating all of the bounty summer brings, this would be the one. Happy first day of summer!

Recipe

Avocado Sandwich with Lemon Ricotta (recipe inspired by one created by Gabrielle Hamilton and shared in her cookbook Prune)

Ingredients
Ricotta
3 cups whole organic milk
1 cup heavy whipping cream
3 1/2 Tablespoons fresh lemon juice
1/2 teaspoon sea salt (recommend Maldon)
Note: This yields approximately one pound of fresh ricotta. If you are reluctant to make your own, buy one pound of the best, freshest store bought ricotta you can find.

Sandwich
1 pound of freshly made ricotta
zest of 1 lemon
2 Tablespoons extra virgin olive oil
pinch of sea salt
5-6 diagonally cut, 1/2 inch slices of country bread (sourdough, peasant bread, etc)
2 large ripe avocados, at room temperature, cut into even slices
Small red onions (red pearl onions, baby red onions), thinly sliced into rounds
1 pint of baby heirloom tomatoes and/or grape tomatoes, cut in slices or cut in half horizontally Note: Choose multi-colored tomatoes if possible.
4 teaspoons of toasted sesame seeds
1/2 teaspoon toasted poppy seeds
Sea salt
Extra-virgin olive oil for drizzling
Optional: skin of a preserved lemon, flesh and pith removed, finely diced

Directions
Ricotta
1. Line a colander with cheesecloth and place over a deep measuring cup or bowl.
2. Place cream, milk and salt in a heavy medium sized saucepan. Heat to a temperature of 190 degrees (mixture will come to a soft boil).
3. Turn off heat and add 3 1/2 Tablespoons of fresh lemon juice. Stir gently with a wooden spoon for 15 seconds. Allow to sit undisturbed for 10 minutes.
4. Pour mixture into colander and allow to drain for at least one hour but no more than two hours. Note: The longer the ricotta rests the firmer it will become.
5. Gently squeeze drained ricotta and transfer to a serving dish.

Sandiwch
1. Mix ricotta with lemon zest, extra-virgin olive oil and pinch of sea salt. Set aside.
2. Grill both sides of the sliced bread.
3. Spread ricotta generously over bread.
4. Arrange sliced avocado on top of ricotta.
5. Artfully arrange tomatoes on top of avocados, nesting them on and in between slices of avocado.
6. Carefully arrange thin slices of onion over the tomatoes.
7. Sprinkle toasted sesame seeds and poppy seeds.
8. Transfer open faced sandwiches to a platter or plates. Drizzle lightly with extra-virgin olive oil. Sprinkle sea salt over the top.
Notes: Can cut sandwiches into wedges before placing on platter. Served as an appetizer or lunch entree.

Ocean views of South Shore Beach in Little Compton, Rhode Island