Description
This ricotta tomato sourdough toast features perfectly crispy artisan sourdough topped with creamy herbed ricotta, ripe juicy tomatoes, fresh basil, and a drizzle of extra virgin olive oil. Ready in just 10 minutes with minimal cooking required, this elegant yet simple dish works beautifully for breakfast, brunch, lunch, or light dinner. The combination of textures and fresh flavors creates restaurant-quality results at home.
Ingredients
4 thick slices sourdough bread (¾ to 1 inch thick)
1 cup whole milk ricotta cheese, drained if watery
2 large ripe tomatoes or 1 cup cherry tomatoes, sliced
3 tablespoons extra virgin olive oil, divided
2 cloves garlic, peeled and halved
2 tablespoons fresh basil leaves, torn or chiffonade
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Flaky sea salt to taste
Freshly ground black pepper to taste
¼ teaspoon red pepper flakes (optional)
For Herbed Ricotta:
2 tablespoons fresh herbs (basil, chives, or parsley), finely chopped
1 tablespoon grated Parmesan cheese (optional)
Pinch of salt and pepper
Instructions
1. If ricotta is watery, drain in fine-mesh strainer lined with cheesecloth for 15-30 minutes.
2. In small bowl, mix ricotta with chopped herbs, Parmesan if using, lemon zest, and pinch of salt and pepper.
3. Let ricotta mixture sit at room temperature.
4. Slice tomatoes into ¼-inch rounds or halve cherry tomatoes.
5. Season tomato slices lightly with salt and let drain on paper towels for 5 minutes.
6. Heat large skillet or grill pan over medium-high heat, or preheat oven broiler.
7. Brush bread slices with 1 tablespoon olive oil on both sides.
8. Toast bread in hot skillet 2-3 minutes per side until golden brown with crispy edges, or broil 1-2 minutes per side.
9. While bread is still warm, rub one side of each slice with cut side of garlic clove.
10. Spread generous layer of herbed ricotta mixture (about ¼ cup per slice) on garlic-rubbed side of each toast.
11. Arrange tomato slices or halved cherry tomatoes over ricotta.
12. Drizzle remaining 2 tablespoons olive oil over tomatoes.
13. Sprinkle with torn basil leaves, flaky sea salt, black pepper, and red pepper flakes if desired.
14. Finish with squeeze of fresh lemon juice.
15. Serve immediately while bread is warm and crispy.
Notes
Drain watery ricotta to prevent soggy toast—this step is crucial for crispy bread.
Use day-old sourdough which toasts more easily than fresh bread.
Salt and drain tomato slices briefly to remove excess moisture.
Toast bread until deeply golden, not just lightly browned, for best texture.
Rubbing warm toast with garlic infuses flavor without overpowering.
Assemble just before serving for optimal crispness—bread softens after 20 minutes.
Use ripest tomatoes available for best flavor—heirloom varieties are ideal in summer.
Store components separately if prepping ahead—ricotta lasts 2 days refrigerated.
For vegan version, use cashew cream cheese or nut-based ricotta alternative.
Cut toasts in half diagonally for appetizer portions or easier eating.
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast, Brunch, Appetizer
- Method: Toasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 4g
- Sodium: 485mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 28mg
Keywords: ricotta tomato sourdough toast, ricotta toast, tomato toast, sourdough breakfast, bruschetta