The more temperatures rise, the more my body asks for dishes with fresh tomato . Every time we find tastier tomatoes on the market and luckily there are a thousand ways to enjoy them and enhance their flavor. This sandwich of marinated tomatoes with anchovies and ricotta cheese is perfect for a dinner already with summer aromas, and you just have to remember to let them marinate for a while before assembling the dish.
You can use the cherry tomatoes that you like the most, I have opted for some mini kumato because of their color and pronounced flavor. The bread also depends on personal preferences ; I have a weakness for rye but a ciabatta, baguette or even a muffin would work great. Better to toast it a bit so that the filling juices soften the crumb too much.
For 2 persons
- Cherry tomato150g _
- capers30ml _
- extra virgin olive oil50ml _
- Balsamic vinegar30ml _
- Ricotta120g _
- Rye breadtwo
- ground black pepper
How to make marinated tomato sandwich with anchovies and ricotta cheese
- total time1 hour
- Elaboration1 hour
Start at least an hour before to let the tomatoes marinate, better even longer. Wash and dry well, cut into slices or in half and place in a bowl. Slightly drain the anchovies, chop and add with the capers to the tomatoes. Add a little lemon juice and zest, oil and vinegar , a dash of pepper and mix well. Let stand covered in the fridge.
Open the loaves and lightly toast on the griddle or in the toaster. Drain the ricotta and place a thin layer on the two bread bases. Divide the tomato and anchovy filling and top with a generous portion of ricotta . Add a little of the remaining marinade liquid, black pepper, paprika and lemon zest.