Ricotta Tomato Sourdough Toast (Print Version)

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

# What You Need:

→ Bread Base

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

→ Tomato 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)

# Directions:

01 - Toast sourdough slices until golden and crisp using a toaster or grill pan.
02 - Combine ricotta, olive oil, sea salt, and black pepper in a small bowl. Mix until smooth and creamy.
03 - Toss halved cherry tomatoes with olive oil and flaky sea salt in a separate bowl.
04 - Spread the ricotta mixture evenly over each toasted slice. Top with dressed tomatoes and torn basil leaves.
05 - Drizzle with balsamic glaze if desired. Serve immediately while bread remains crisp.

# Expert Tips:

01 -
  • It comes together in about fifteen minutes but tastes like something from a fancy brunch spot
  • The contrast between warm crisp bread and cool creamy cheese hits different every single time
02 -
  • Rubbing raw garlic on the hot toast changed everything for me, it adds this subtle savory note without being overwhelming
  • Eat these right after you assemble them because the bread starts getting soft after about five minutes and you lose that crunch
03 -
  • Use a serrated knife to cut your sourdough, it glides through without squishing the bread down
  • Let the tomatoes sit at room temperature while you prep, cold tomatoes mute all the bright flavors

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