![Heirloom Tomato and Pepper Toasts with Whipped Ricotta](https://cdn.statically.io/img/www.foodandwine.com/thmb/xbQlpLdIruBlcBCTJetMxaOcKJg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/heirloom-tomatopepper-toasts-whipped-ricotta-FT-RECIPE0819-89107b58b7e94b60893c9598a9b192dc.jpg)
Ingredients
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2 pounds ripe heirloom tomatoes
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1 7/8 teaspoons kosher salt, divided
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5/8 teaspoon black pepper, divided
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2 cups whole-milk ricotta
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2 ounces heirloom or baby peppers (such as Jimmy Nardello or shishito)
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1/4 cup Garlic Oil or extra-virgin olive oil, divided
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1 (16-ounce) levain or other rustic bread loaf, cut into 3/4-inch slices
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1/2 teaspoon flaky sea salt (such as J.Q. Dickinson)
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1/8 teaspoon fennel pollen or toasted and crushed fennel seeds
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1/4 cup small fresh basil leaves
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1 tablespoon finely chopped fresh chives
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1/2 lemon
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Hot sauce (optional)
Directions
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Cut tomatoes into 1/2-inch-thick pieces; place on a plate, and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.
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Combine ricotta, 3/4 teaspoon kosher salt, and remaining 1/8 teaspoon black pepper in a food processor. Process until smooth and light, about 30 seconds.
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Toss together peppers and 1 tablespoon garlic oil. Brush both sides of bread slices with remaining 3 tablespoons garlic oil.
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Preheat grill to high (450°F to 500°F). Place peppers on oiled grates; grill, uncovered, turning often, until speckled with char, about 3 minutes. Place bread on grill, and grill, uncovered, until well toasted, about 1 minute and 30 seconds per side. Remove any charred, thick skin from peppers. Season with remaining 1/8 teaspoon kosher salt; cut into bite-size pieces, and set aside.
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To assemble toasts, spread about 2 tablespoons ricotta mixture on each bread slice. Divide tomatoes and peppers evenly among toasts; sprinkle with flaky sea salt and fennel pollen. Top toasts with basil, chives, a squeeze of lemon, and, if desired, a dash of hot sauce. Serve immediately.