from the kitchen of Amanda, CSA member
— Slice Casey-Mae’s sourdough bread thinly, brush with olive oil, toast a bunch of slices on a baking sheet at 400°F for about 10 min.
— Chop 1.5 lb. tomatoes, chiffonade 0.5 oz basil, mince 2 cloves garlic, and mix it all together with salt and pepper to taste.
— Spread toasted bread with ricotta, top with tomato mixture.