Ricotta & Tomato Sourdough Toast
A delightful brunch option combining creamy ricotta with juicy cherry tomatoes on crunchy sourdough.
Ingredients
Main Ingredients
- 4 slices Sourdough Bread Sturdy, tangy base that holds toppings beautifully.
- 1 cup Ricotta Cheese Creamy, mild, and the heart of this toast’s richness.
- 1 cup Cherry Tomatoes, halved Juicy and sweet; they add brightness.
- 2 tablespoons Olive Oil For toasting bread and drizzling over the top.
- 1 clove Garlic, halved Rubbed on the toast for subtle depth.
- 1/2 teaspoon Salt Enhances every flavor.
- to taste Black Pepper Brings a gentle heat.
- a handful Fresh Basil, torn Adds freshness and a touch of aniseed aroma.
- a pinch Flaky Sea Salt For a gourmet finish.
Instructions
Preparation
- Heat a cast iron or nonstick skillet over medium heat.
- In a bowl, whip the ricotta with a pinch of salt and a drizzle of olive oil until smooth and airy.
- Add 1 tablespoon of olive oil to the hot skillet. Toast the sourdough slices until golden on both sides, about 2 minutes per side.
- Rub each slice with the halved garlic clove. Spread a generous layer of whipped ricotta on each toast.
- Sauté the cherry tomatoes in the same skillet with a touch of olive oil until just blistered, about 3–4 minutes.
- Spoon the warm tomatoes over the ricotta. Sprinkle with flaky sea salt, black pepper, and torn basil.
- Serve immediately while the toast is crisp and the toppings are warm and fresh.
Notes
Pair with a crisp green salad or roasted vegetables. Store toppings separately for leftovers; ricotta and tomatoes can be refrigerated, and sourdough can be frozen.