Save Pin Elevated open-faced toast combining crispy sourdough with whipped ricotta, sweet cherry tomatoes, and fresh basil. The creamy cheese base balances beautifully with bright, juicy tomatoes, while extra virgin olive oil and flaky sea salt enhance every layer. Optional balsamic glaze adds depth. Perfect for quick breakfasts, leisurely brunches, or light lunches when you want something satisfying yet refreshing.
Last summer, my neighbor brought over a basket of cherry tomatoes from her garden, and I honestly didnt know what to do with all of them. I slapped some ricotta on toast, piled on the tomatoes, and ended up eating this for three days straight.
My sister was visiting when I first made the garlic rubbed version, and she literally stopped mid conversation to ask what I put on the bread. Now she texts me every time she makes it, which is basically weekly.
Ingredients
- Sourdough bread: Go for thick cut slices with a nice crust, they hold up better to the toppings and give you that satisfying crunch
- Fresh ricotta: Room temperature ricotta spreads like a dream, so pull it out of the fridge about twenty minutes before you start
- Extra virgin olive oil: You will use this twice, so make sure it is good quality because it really carries the flavor here
- Sea salt and black pepper: Season the ricotta well, since the cheese itself is pretty mild and needs the help
- Cherry tomatoes: Look for ones that feel heavy and give slightly when you press them, that means they are juicy and ripe
- Fresh basil: Tear the leaves by hand instead of cutting them, it releases more oils and makes the flavor pop
- Balsamic glaze: This is optional but adds this gorgeous sweet tangy finish that pulls everything together
Instructions
- Get your bread golden:
- Toast the sourdough until it is crisp with some golden brown spots, you want it sturdy enough to hold everything without getting soggy
- Make the ricotta dreamy:
- Mix the ricotta with olive oil, salt, and pepper until it is smooth and seasoned, taste it and adjust if needed
- Precut those tomatoes:
- Halve your cherry tomatoes and toss them with olive oil and flaky salt, letting them hang out while you prep everything else
- Spread it all on:
- Schear that seasoned ricotta over your toast right to the edges, then pile on the tomatoes and finish with torn basil
- Add the finishing touch:
- Drizzle with balsamic glaze if you are feeling fancy, then serve immediately while the bread is still warm
Save Pin These toasts became my go to when friends come over unexpectedly because they look impressive but take zero effort. Everyone always asks for the recipe.
Making It Your Own
Sometimes I swap the ricotta for whipped goat cheese when I want something tangier, or use burrata if I am feeling extra indulgent. The tomato base works with pretty much any creamy cheese you have in the fridge.
Pairing Suggestions
A crisp white wine like Sauvignon Blanc cuts through the richness perfectly. For a non alcoholic option, sparkling water with lemon keeps it light and refreshing.
Storage Truths
The components actually keep separately pretty well. I will pre season the ricotta and tomatoes, store them in airtight containers, then just toast fresh bread when hunger hits.
- Do not assemble ahead of time or the bread will get sad and soggy
- The dressed tomatoes taste even better after sitting for an hour
- Leftover seasoned ricotta is amazing on crackers or pasta the next day
Save Pin Hope this becomes your new favorite quick meal too. Happy cooking.
Recipe FAQs
- → Can I prepare the ricotta mixture ahead of time?
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Yes, mix the ricotta with olive oil, salt, and pepper up to 24 hours in advance. Store in an airtight container in the refrigerator. Let it come to room temperature for 10-15 minutes before spreading for best texture.
- → What type of tomatoes work best?
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Cherry or grape tomatoes are ideal because they're consistently sweet and hold their shape well. Heirloom varieties add beautiful color. Avoid watery large tomatoes—their excess moisture can make the bread soggy.
- → How do I prevent the toast from getting soggy?
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Toast the sourdough until golden and crisp, not just warm. Spread the ricotta evenly but not too thickly. If tomatoes are very juicy, pat them gently with paper towels before topping. Serve immediately after assembling.
- → Can I make this vegan?
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Yes! Use a high-quality vegan ricotta alternative made from almonds or cashews. Replace dairy cheese with dairy-free options that have similar creamy texture. The flavors and assembly method remain exactly the same.
- → What other toppings can I add?
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Try adding sliced avocado, a poached egg, or microgreens for extra nutrition. A drizzle of honey balances the acidity. Toasted pine nuts or walnuts add crunch. Fresh arugula or microgreens provide peppery contrast.
- → Can I use different bread?
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Sourdough works best due to its sturdy texture and tangy flavor. Ciabatta, country loaf, or dense whole grain bread are good alternatives. Avoid soft sandwich bread—it won't support the toppings without becoming limp.
