Avocado Open-Faced Sandwich

• 1 cup whole-milk ricotta, drained
• 1 tablespoon capers, drained, rinsed and crushed
• 1 tablespoon extra-virgin olive oil (the good stuff)
• Zest of 1/2 lemon plus 1 tablespoon lemon juice
• Big pinch kosher salt
• Freshly ground black pepper
• 1 small shallot, sliced
• 2 tablespoons sea salt flakes
• Zest of 1 lemon
• 6 slices sourdough bread, toasted
• 1 avocado, sliced
• 2 to 3 heirloom tomatoes, sliced
• 2 tablespoons salted sunflower seeds

1. For the ricotta mixture: Add the ricotta, capers, olive oil, lemon zest and juice, salt and some pepper to a bowl.
2. Set aside and allow the flavors to meld.
3. For the layers: Add the shallots to a bowl, cover with ice water and soak for 10 minutes prior to using.
4. Add the sea salt and lemon zest to a bowl and combine with your fingers.
5. To build: Top each slice of bread with some of the ricotta mixture, 2 slices avocado, 3 slices tomato and some shallots, sunflower seeds and lemon salt to finish.
6. Cut diagonally.

wholemilk ricotta, capers, extravirgin olive oil, kosher salt, freshly ground black pepper, shallot, salt, lemon, bread, avocado, tomatoes, sunflower seeds

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/avocado-open-faced-sandwich.html (may not work)