Ricotta Tomato Sourdough Toast (Printable)
Crispy sourdough topped with seasoned ricotta, tomatoes, and fresh basil for a quick Mediterranean breakfast or brunch.
# What You 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 - Optional: 1/2 teaspoon balsamic glaze
# How To Make:
01 - Toast sourdough slices until golden and crisp using toaster or grill pan.
02 - Mix ricotta with olive oil, sea salt, and black pepper in small bowl until creamy and well combined.
03 - Toss halved cherry tomatoes with olive oil and flaky sea salt until evenly coated.
04 - Spread ricotta mixture over toasted sourdough slices, then top with dressed tomatoes and torn basil leaves.
05 - Drizzle with balsamic glaze if desired and serve immediately while bread is still crisp.
# Expert Tips:
01 -
- It comes together in fifteen minutes but tastes like something from a restaurant
- The combination of warm bread cool ricotta and bright tomatoes hits every single craving
02 -
- Rubbing toasted bread with a cut garlic clove is optional but absolutely transformative
- Room temperature ricotta spreads so much better than cold from the fridge
03 -
- Use the best quality ricotta you can find it really shines here
- A serrated knife gives cleaner cuts through the tomatoes without squishing them