Ricotta Tomato Sourdough Toast (Printable)

Crisp sourdough topped with creamy ricotta, juicy tomatoes, and fresh basil—a vibrant Mediterranean breakfast ready in 15 minutes.

# Ingredient List:

→ 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)

# 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 creamy and well incorporated.
03 - Toss halved cherry tomatoes with olive oil and flaky sea salt until evenly coated.
04 - Spread ricotta mixture generously over each toasted slice. Top with seasoned tomatoes and torn basil leaves.
05 - Drizzle with balsamic glaze if using. Serve immediately while bread remains crisp.

# Expert Tips:

01 -
  • The contrast between warm crunchy bread and cool creamy cheese hits different every single time
  • It takes fifteen minutes but looks like something from a restaurant that takes reservations
  • You can eat it for breakfast and nobody judges if you make it again for dinner
02 -
  • Rubbing raw garlic on the hot toast changes everything, learned this from a chef who made me smell the bread first
  • Room temperature ricotta spreads so much better than cold, so take it out while you prep everything else
  • Don't skip the flaky salt, regular salt disappears into the ricotta but those crystals create these tiny flavor explosions
03 -
  • If your ricotta feels grainy, push it through a sieve first, it transforms into something incredibly smooth and luxurious
  • Toast the bread cut side down in olive oil instead of using a toaster for the most restaurant-like result

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