Avocado Open-Faced Sandwich Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 cup whole-milk ricotta, drained
• 1 tablespoon capers, drained, rinsed and crushed
• 1 tablespoon extra-virgin olive oil (the good stuff)
• Zest of 1/2 lemon plus 1 tablespoon lemon juice
• Big pinch kosher salt
• Freshly ground black pepper
• 1 small shallot, sliced
• 2 tablespoons sea salt flakes
• Zest of 1 lemon
• 6 slices sourdough bread, toasted
• 1 avocado, sliced
• 2 to 3 heirloom tomatoes, sliced
• 2 tablespoons salted sunflower seeds