Home
Blog
Summer tomatoes & ricotta on sourdough

Summer tomatoes & ricotta on sourdough

Straight from the kitchen of Crispin's head chef, Lewis De Haas: here we have something simple, fresh, vibrant, indulgent. Now's the time for sunny tomatoes over ricotta on sourdough—topped with fresh herbs and extra virgin olive oil to really make it shine.

This recipe is completely dictated by getting your hands on seasonal ingredients when they are at their most delicious. Don't be making this in winter, y'all!

Lewis makes the sort of ingredients-led, colourful meals we all need more of. Like us, he's passionate about championing small producers to get flavour at its absolute best.

We've been drooling over the way he's been using our oil, so when he offered to share a recipe we could all do at home—we knew it would be a banger...🔥

Here are the ingredients you'll need:

Serves 4

4 x slices sourdough bread
500g heirloom tomatoes
200g ricotta
150ml Citizens of Soil Greek extra virgin olive oil
1 x clove garlic
Sea salt
Pepper
Handful of fresh mint

Here's the method:

Season tomatoes with salt and pepper then roast on a high heat (~200°C) until the skins pop and blister.
Place tomatoes in a bowl and pour over the olive oil.
Crush the tomatoes so all the flavour and juices mix with the olive oil.
Toast the slices of sourdough until golden brown.
Rub each toasted sourdough slice with a whole peeled clove of garlic.
Season the ricotta with salt and pepper to taste then place a spoonful onto each sourdough slice.
Top with the tomatoes, plenty of the oil from the base of the mixing bowl.
Fresh mint leaves to garnish.

Ways to make it more your own:

Swap out your herbs (basil for mint seems like an obvious one).
Spread on some nduja and make it a meal.
For an English alternative to cheese, you can use Westcombe ricotta as a great alternative to the common Sardinian one.

Do yourself a FLAVOUR favour and go check out Chef Lewis in action over at Crispin in Shoreditch. They also have an olive oil martini that's wickedly delicious, featuring our Greek oil.

Are you making this? Share with your fellow citizens. Tag us in your photos on Instagram at @CitizensofSoil.

You may also like...

The olive oil squeeze bottle trend—and why we’re not following it.

The olive oil squeeze bottle format exploded fast, and for understandable reasons: one brand proved there was real, pent-up appetite for a more approachable olive oil experience. This article was written by Citizens of Soil founder Sarah Vachon and Erin Ridley—a certified olive oil sommelier, as well as a former producer, sensory panelist, and competition judge. Originally from California, she is now based in Madrid, Spain. Squeeze bottles are everywhere. Walk into any independent food sho...

True Collagen flatbread with extra virgin olive oil

Delight in the act of “fare la scarpetta” and soak up plenty of liquid gold goodness in the great British sunshine this weekend with these collagen flatbreads, the ideal accompaniment for any dip selection. We’ve joined forces with Ancient + Brave to bring you this no-bake, nutrient-dense Mediterranean flatbread. It’s the ultimate proof that you don't have to separate your health rituals from your cooking practices. Packed with easily digestible, highly absorbable and clinically researche...

The ultimate Greek salad

This recipe is from our Cretan queen—Maria. We've sat around Maria's table in Crete many times learning her recipe for the perfect mix. Made for a sunshine moment, this dish is best enjoyed in the summer months when produce is at its best. Simple, quick, and oh so delicious, Greek salad is made (or broken!) by the freshness of the ingredients. This is a dish that really should be eaten in summer when tomatoes and cucumbers are in season. Maria opts for the addition of red wine vinegar for a...