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Pdf¼ cup plant-based ricotta
2 teaspoons shredded fresh basil
½ teaspoon lemon zest plus 1 teaspoon juice
1 large ripe tomato, halved through equator
¼ teaspoon table salt
1 (8-inch) piece ciabatta bread, halved horizontally
and sliced crosswise into 4 pieces
1 garlic clove, peeled and halved crosswise
4 teaspoons extra-virgin olive oil
Flake sea salt (optional)
1 Adjust oven rack 6 inches from broiler element and heat
broiler. Stir ricotta, basil, and lemon zest and juice together
in bowl. Season with salt and pepper to taste; set aside.
2 Place box grater in medium bowl. Rub cut sides of tomato
against large holes of grater until tomato flesh is reduced
to pulp (skins should remain intact). Discard skins. (You
should have about ¾ cup pulp.) Stir in table salt.
3 Set wire rack in rimmed baking sheet and arrange bread
slices cut side up on rack. Broil until browned, crispy, and
starting to char at edges, 2 to 4 minutes. Rub toasts with
cut sides of garlic.
4 Arrange toasts on serving plates. Distribute tomato pulp
evenly among toasts and spread to edges. Dollop ricotta
mixture evenly over tomato mixture. Drizzle with oil and
sprinkle lightly with sea salt, if using. Serve.