Ricotta Tomato Sourdough Toast (Print version)
Creamy ricotta and juicy tomatoes on crisp sourdough—ready in 15 minutes.
# What you'll 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 - 1/2 teaspoon balsamic glaze (optional)
# Method:
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 creamy and well incorporated.
03 - Toss halved cherry tomatoes with olive oil and flaky sea salt in a separate bowl.
04 - Spread ricotta mixture evenly over each toasted slice. Top with dressed tomatoes and torn basil leaves. Drizzle with balsamic glaze if using.
# Expert advice:
01 -
- It comes together in fifteen minutes but tastes like something from a fancy brunch spot
- The combination of warm crisp bread, cool creamy cheese, and bright fresh tomatoes hits every single texture craving
02 -
- Assembly happens fast once you start, so have all your components ready before the bread finishes toasting
- Eat these immediately while the bread still has that satisfying crunch against the creamy ricotta
03 -
- Use a serrated knife to slice the sourdough without compressing the interior
- If your ricotta seems watery, let it drain in a sieve for twenty minutes before mixing