Occhi Recipe

Prepare tomatoes

Halve the cherry tomatoes lengthwise (or quarter if very large). Place them in a medium bowl.

Drizzle 1 tablespoon extra-virgin olive oil over the tomatoes, add 1 teaspoon sea salt and 1/2 teaspoon black pepper. Toss gently to coat.

Stir in 1 teaspoon Calabrian chili paste (adjust to heat preference) so the tomatoes are evenly flavored. Let sit at room temperature for 10–15 minutes to macerate and release some juices.

Just before assembling, stir in half the basil leaves (reserve the rest for garnish).

In a small bowl, combine 1 cup whole-milk ricotta with 1 teaspoon lemon zest and 1 teaspoon finely minced preserved lemon rind. Mix until smooth.

Add 1 tablespoon finely chopped parsley, 1 teaspoon snipped chives, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add up to another 1/4 teaspoon salt if needed.

If the ricotta is very loose, chill for 10 minutes to firm slightly; if too thick, stir in up to 1 tablespoon milk to loosen to a spreadable consistency.

Toast 6 slices of bread or prepare crostini until golden and crisp. While warm, rub lightly with a cut clove of garlic if desired.

Spread about 2–3 tablespoons of the herbed ricotta onto each slice (total ricotta serves ~6 slices). Create a gentle well in the ricotta on each piece to hold tomatoes.

Spoon the macerated cherry tomatoes over the ricotta, distributing juices evenly but not making the bread soggy.

Scatter the remaining basil leaves over the topped toasts. Thinly slice the reserved preserved lemon (or use the 1/2 tsp slices) and place small pieces sparingly across the toasts—preserved lemon is potent, a little goes a long way.

Grate 2 tablespoons fresh Parmesan over the assembled toasts and finish with a light drizzle (about 1 tablespoon) of good extra-virgin olive oil.

Serve immediately. Optionally pass extra Calabrian chili, flaky sea salt, and more basil at the table.