Pesto Tomato Carpaccio

Thinly sliced heirloom tomatoes layered with creamy ricotta and vibrant pesto for a light, refreshing take on classic carpaccio.

Cook Time: 10 minutes

Servings: 1-2 people

Ingredients:

• 1 large heirloom tomato
• 2 tbsp extra virgin olive oil
• 4 tbsp Besto
• 3 tbsp fresh ricotta
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Directions:     

1. Slice the tomato: Thinly slice the heirloom tomato (about ⅛ inch thick) and arrange them in a single, slightly overlapping layer on a chilled plate, carpaccio-style.
   
2. Drizzle the oil: Drizzle the extra virgin olive oil evenly over the tomato slices.
3. Add the pesto: Spoon small dollops of Besto across the tomatoes, spacing them out.
4. Add the ricotta: Spoon small dollops of ricotta in between the pesto, alternating for a nice visual contrast.
   
5. Season: Finish with the salt and pepper. 
6. Serve: Serve immediately with toasted sourdough, focaccia, or crusty bread for scooping. Enjoy!