Open-Faced Ricotta and Heirloom Tomato Sandwiches

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Suzan Najjar Website
Rated 5.0 based on 1 customer reviews
Open-Faced Ricotta and Heirloom Tomato Sandwiches
Open-Faced Ricotta and Heirloom Tomato Sandwiches
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  • Infused Basil-Garlic Oil:
  • 1 cup olive oil
  • 1/4 cup fresh basil leaves
  • 2 dried Chinese red chilies (tien tsin peppers)
  • 1 clove garlic, halved
  • Open-Faced Sandwiches:
  • 8 ounces ricotta cheese
  • 4 heirloom tomatoes, sliced
  • 4 slices bread, toasted
  • salt and freshly ground black pepper


  1. Mix the olive oil, basil, garlic, and Chinese chilies together in a small saucepan over low; simmer oil for 5 to 8 minutes. Let oil cool completely. Remove and discard basil, chilies, and garlic.
  2. Layer ricotta cheese and heirloom tomatoes onto toasted bread slices. Drizzle infused oil over the sandwiches; season with salt and pepper.
Mealthy tip:

Enjoy these delicious sandwiches for lunch or appetizer. Make the infused oil ahead of time and drizzle on everything!


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What others are saying

Image of Jen the Mighty
September 12, 2017 at 6:55am

Jen the Mighty says:

This infused oil is a superstar! Warning: do not use the entire cup of oil on your sandwiches! You will definitely have leftover oil, and that's a good thing. I love the little kick you get from the oil over the tomatoes and cheese. I used a coarse country-style loaf for the bread to hold up against the weight of the cheese and tomato.