Best Of The Best Tomato, Basil, And Fresh Ricotta Sandwich With - cooking recipe

Ingredients

8 large slice crusty sourdough bread or 8 large Italian bread, lightly toasted
1/2 cup tapenade (recipe follows)
2 large ripe beefsteak tomatoes, thickly sliced
2 tablespoons extra virgin olive oil
coarse salt and fresh ground white pepper
1/2 cup fresh ricotta cheese
12 large basil leaves
Tapenade
2 whole salt-packed anchovies
1 cup pitted kalamata olive
2 teaspoons capers, rinsed
1 teaspoon fresh lemon juice
1 teaspoon cognac or 1 teaspoon brandy
1 small garlic clove, minced
fresh ground white pepper

Preparation

For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
Using a small knife, lift the anchovy fillets from their bones.
In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
Top with another slice of toasted bread, then cut in half with a serrated knife.
Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.