Lemon flavored Ricotta with Tomatoes

I really wasn't sure how to label this recipe.  Before we moved, I cut out recipes that interested me before throwing the magazines away.  Sometimes the picture and recipe weren't on the same page.  This must have been one of those times because I can't find the recipe.  

My in-laws visited in late July and I had a lot of various cherry tomatoes growing in my raised bed at the community garden.  I happened upon this photo in my file but couldn't find the recipe ~ I really wanted to use the tomatoes so I made one up!  I got lucky, it turned out tasty!   Yesterday, my brother S, his wife D and son J overnight, visited overnight as they treked across the state to see the total eclipse of the sun.  

Again, I had lots of tomatoes and knew they would like this kind of hors d'oeuvre.  Turns out I was right!  This time I decided to photograph the results and post the recipe the way I made it.  I can see in the original photo that there may have been sesame seeds and I didn't add them.  In other words, feel free to change it up any way you wish.  Things such as flavoring the ricotta with blue cheese and adding bacon.  Or crisping the shallots first.  It's quite forgiving as long as the flavors combine well.  

Our Harris Teeter makes a perfect bread for this sort of recipe called Pane di Casa.   It's a large loaf allowing me to top the individual slices before cutting them into thirds.  It makes a perfect 3 to 4 bite hors d'oeuvres.  You can lightly grill the bread first but I prepared them al a minute as we chatted around the kitchen island catching up, so we used untoasted bread.  Once there was 1 for everyone we began eating.  

Add 8 oz. Ricotta to a bowl.  Next, Zest 1 Lemon, then juice the same lemon into the bowl.  Add 1 teaspoon or 2 of Fresh Parsley and Salt and Pepper to taste.  Stir.  Slice bread to desired thickness.  Cut in half Cherry Tomatoes in assorted sizes and colors.  Slice both halves of an Avocado (I have a tool that makes this faster).  NOTE: 1 Avacado and 2 cups cherry tomatoes made 5 slices of bread.  Thinnly slice a large Shallot.  

Next, assemble by speading ricotta mixture, topping with cherry tomatoes, avacado, and shallots.  Drizzle with very high quality Olive Oil, top with freshly ground Salt and Pepper.  I find the flavors come together if you let them sit for about 10 minutes.  Serve at room temperature with libations!

PS- The next day, I made French Toast with the leftover loaf, cutting thick slices and serving with with berries and Vermont Maple Syrup.