Go Back

Ricotta and Tomato Sourdough Toast

A creamy, savory, and fresh breakfast toast featuring whipped ricotta, ripe tomatoes, and sourdough bread topped with seasoning and olive oil.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 slices
Course: Breakfast, Brunch, Lunch
Cuisine: American, Italian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Toast Build
  • 2 slices sourdough bread thick cut
  • 0.5 cup ricotta cheese whole milk
  • 1 tomato large, sliced
  • 1 tbsp olive oil extra virgin
  • 1 tsp Everything Bagel seasoning or salt and pepper
  • 2 leaves fresh basil chopped

Equipment

  • Toaster or Skillet
  • Knife
  • Cutting Board

Method
 

  1. Toast the sourdough slices in a toaster or pan-fry in a skillet until golden brown and crisp.
  2. Slice the tomato into rounds. Pat dry with a paper towel if very juicy.
  3. Spread a thick layer of ricotta cheese onto the warm toast.
  4. Arrange tomato slices on top of the cheese.
  5. Sprinkle generously with Everything Bagel seasoning or salt and pepper.
  6. Garnish with fresh chopped basil.
  7. Drizzle heavily with extra virgin olive oil and serve immediately.

Notes

For fluffier cheese, whip the ricotta with a fork or mini blender before spreading.