1 cup ricotta cheese
1 tablespoon chopped fresh thyme
Juice of 1/2 lemon
2 large slicing tomatoes
12 oil-packed anchovies
Heat the oven to broil. Set a wire rack over a rimmed baking sheet. Coat the rack with cooking spray.
In a large bowl, whisk together the olive oil and vinegar. Add the arugula, then use your hands to toss well, ensuring all of the arugula is coated with the dressing. Season with salt and pepper, then set aside.
In a small bowl mix the ricotta, thyme and lemon juice. Set aside.
Slice each tomato into 6 thin slices. Arrange the slices on the prepared wire rack, season with salt and pepper.
Set them on the oven’s center rack and broil until lightly browned, about 4 to 6 minutes.
Meanwhile, cut the baguette into two 6-inch lengths, then slice each one in half lengthwise. Place in the oven, cut side up, and toast for just a minute or two, just long enough to warm and lightly brown.
When the bread and tomatoes are done, top each piece of baguette with a quarter of the ricotta, then arrange 3 tomato slices over each. Top each with a quarter of the arugula, then 3 anchovies. Eat immediately.