Ingredients
Scale
- 1 16-ounce container whole-milk ricotta
- ½ teaspoon kosher salt
- 3½ tablespoons olive oil, divided, plus more for drizzling
- 2 tablespoons jam
- 2 slices sourdough
- Flaky sea salt
Instructions
- Add ricotta and salt to a food processor and blitz until smooth. With the motor running, slowly stream in 2½ tablespoons olive oil until fully incorporated and ricotta is creamy, about 2 minutes. Transfer whipped ricotta to a piping bag, set aside.
- Add jam to a separate piping bag, set aside.
- Heat remaining 1 tablespoon of oil in a large pan over medium heat. Fry up both pieces of sourdough until golden and toasted on both sides.
- Cut ½-inch off the tip of the piping bag with whipped ricotta and pip a layer over the toasted sourdough. Cut ¼-inch off the tip of the piping bag with jam and pip lines of jam over the whipped ricotta. Repeat with remaining toast and serve immediately.