Whipped Ricotta Toast with Jam

 

1 16-ounce container whole-milk ricotta

½ tsp. kosher salt

3½ T. olive oil, divided, plus more for drizzling

2 T. jam

2 slices sourdough

Flaky sea salt

 

Add ricotta and salt to a food processor and blitz until smooth. With the motor running, slowly stream in 2½ T. olive oil until fully incorporated and ricotta is creamy, about 2 minutes. Transfer whipped ricotta to a piping bag, set aside. Add jam to a separate piping bag, set aside. Heat remaining 1 T. of oil in a large pan over medium heat. Fry up both pieces of sourdough until golden and toasted on both sides. Cut ½-inch off the tip of the piping bag with whipped ricotta and pip a layer over the toasted sourdough. Cut ¼-inch off the tip of the piping bag with jam and pip lines of jam over the whipped ricotta. Repeat with remaining toast and serve immediately.