Jul 13 2026
Restaurants›Copper Spoon›Buttermilk Ricotta Tartine Recipe

Buttermilk Ricotta Tartine Recipe

Inspired by Copper Spoon
Time45m
Serves2

Sourdough toast / marinated tomato shaved zucchini / arugula / aged balsamic marcona almonds

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Ingredients

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Sourdough Toast

Marinated Tomato

Shaved Zucchini

Arugula

Topping

Buttermilk Ricotta

Method

Sourdough Toast Preparation

  1. 1

    Toast the Bread

    Preheat a skillet or griddle over medium heat. Toast the sourdough slices on both sides until golden brown and crispy, about 3-4 minutes per side. Remove from heat and set aside.

Marinated Tomato Preparation

  1. 2

    Marinate the Tomatoes

    In a small bowl, combine diced Roma tomatoes, olive oil, chopped fresh basil, minced garlic, salt, and black pepper. Toss well and let marinate for at least 15 minutes.

Shaved Zucchini Preparation

  1. 3

    Prepare Shaved Zucchini

    Using a vegetable peeler, shave the zucchini into thin ribbons. In a bowl, toss the zucchini ribbons with lemon juice, olive oil, and a pinch of salt. Let sit for 5-10 minutes to soften.

Buttermilk Ricotta Preparation

  1. 4

    Make Buttermilk Ricotta

    In a mixing bowl, combine ricotta cheese, buttermilk, and salt. Mix until smooth and creamy. Adjust seasoning to taste.

Assembly

  1. 5

    Assemble the Tartine

    Spread a generous layer of buttermilk ricotta on each slice of toasted sourdough. Top with marinated tomatoes, shaved zucchini, and fresh arugula. Drizzle with aged balsamic vinegar and sprinkle with Marcona almonds. Serve immediately and enjoy!

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