Toast or pan-fry the sourdough in a generous drizzle of olive oil until golden and crisp on both sides.
While warm, lightly rub each piece with the cut side of a garlic clove.
Grate the tomatoes on the large holes of a box grater, discarding the skins. Season the tomato pulp with a little olive oil and flaky salt. Spoon onto the toast.
Whip the ricotta until light and creamy with a little lemon juice and honey, then add a to a piping bag (or the ziplock trick) and pipe over the tomato.
Top each toast with an anchovy fillet.
Finish with chives, fresh lemon zest, cracked black pepper, and a drizzle of really good olive oil.
