This is why I don’t throw out the last bits of things.
I had 3 or 4 grape tomatoes on the counter.
And a (generous) tablespoon of fresh ricotta in the fridge.
So I spread the ricotta onto a piece of coarse, crusty toast and topped with the halved tomatoes, a finger-sprinkling of sea salt and a little drizzle of olive oil.
My delicious lunch.
Which couldn’t have been if I’d tossed the last bit of ricotta, or used the last of the tomatoes in the salad the night before, just to use them up.