Ricotta Tomato Sourdough Toast (Printer-friendly)

Crispy sourdough topped with creamy ricotta, fresh tomatoes, and basil

# What You'll Need:

→ Bread

01 - 2 large slices sourdough bread

→ Cheese Spread

02 - 1/2 cup fresh ricotta cheese
03 - 1 teaspoon extra virgin olive oil
04 - 1/4 teaspoon sea salt
05 - 1/8 teaspoon freshly ground black pepper

→ Topping

06 - 1 cup cherry tomatoes, halved
07 - 1 tablespoon extra virgin olive oil
08 - 1/4 teaspoon flaky sea salt
09 - 1 tablespoon fresh basil leaves, torn
10 - 1/2 teaspoon balsamic glaze (optional)

# How To Make It:

01 - Toast sourdough slices in toaster or grill pan until golden brown and crispy throughout.
02 - Combine ricotta, olive oil, sea salt, and black pepper in small bowl. Mix until smooth and creamy.
03 - Place halved cherry tomatoes in bowl, drizzle with olive oil, sprinkle with flaky salt, and toss gently to coat.
04 - Spread ricotta mixture evenly over warm toasted bread. Arrange dressed tomatoes on top and scatter torn basil leaves over each slice.
05 - Drizzle with balsamic glaze if desired. Serve immediately while bread remains crisp.

# Expert Tips:

01 -
  • Its the kind of breakfast that feels elegant but comes together in the time it takes to toast bread
  • The contrast between warm crisp bread, cool creamy ricotta, and bright juicy tomatoes hits every texture craving
02 -
  • I learned the hard way that room temperature ricotta spreads so much better than cold, pull it out 15 minutes before you start
  • The garlic rub trick from the notes section sounds optional but it transforms the whole dish into something restaurant-worthy
03 -
  • Always tear basil leaves right before you need them, they turn black and sad if you tear them too early
  • A little drizzle of really good honey instead of balsamic glaze creates the most unexpected and wonderful sweet-savory situation

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