Tomato Toast with macadamia ricotta

Tomato Toast with macadamia ricotta 

tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)

i like to use a variety of heirloom tomatoes for the toast to pile high while also giving some dimension. the shiso adds a bit more of an aromatic vibe, but if it's not available where you are basil or thai basil is great substitute. 

macadamia ricotta

• 1 cup soaked raw macadamia nuts, drained and rinsed
• 1 1/2 tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoon fresh lemon juice
• 2 teaspoons white mellow miso paste
• 2 small cloves garlic
• 8-10 tablespoons filtered water
• 1/4 teaspoon fine grain sea salt

tomato toasts

• 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
• 1/2 pound tomatoes (see notes), sliced with 1/4" thickness
• 1/2 cup macadamia ricotta
• 1/4 cup julienned shiso 
• a few pinches black lava salt (or large grain sea salt)

METHOD

macadamia ricotta

drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

toasts

remove macadamia ricotta from the fridge and set aside,

top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.