Tomato and Macadamia Ricotta Toast

With summer already underway, this is a great healthy meal option that is bursting with flavour. The perfect Sunday lunch to share with your friends and family.

Ingredients:

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
• 1½ tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar
• 1½ teaspoon fresh lemon juice
• 2 teaspoons white mellow miso paste
• 2 small cloves garlic
• 8-10 tablespoons filtered water
• ¼ teaspoon fine grain sea salt

Tomato Toasts

• 6-8 slices whole grain gluten-free bread (or bread of choice), toasted
• ½ pound tomatoes (see notes), sliced with 1/4" thickness
• ½ cup macadamia ricotta
• ¼ cup julienned shiso
• a few pinches black lava salt (or large grain sea salt)

Directions:

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.

Tomato 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.
• Enjoy!