Creamy Ricotta and Tomato Sourdough Toast
A simple yet elegant open-faced toast that’s bursting with creamy ricotta, juicy cherry tomatoes, and fresh herbs on warm, crisp sourdough. Perfect for breakfast, brunch, or a light lunch — ready in under 15 minutes!
Time
Prep Time: 5 minutes
Cook Time: 8–10 minutes
Total Time: 15 minutes
Serving:2
Ingredients
2 slices sourdough bread
1/2 cup ricotta cheese (fresh, whole milk preferred)
1 cup cherry tomatoes, halved
1 tbsp olive oil, plus more for drizzling
1/2 tsp balsamic glaze
Salt and pepper, to taste
1/2 tsp dried oregano or Italian seasoning
Fresh basil leaves or microgreens, for garnish
1 small garlic clove (optional, for rubbing toast)
Instructions
1. Toast the Bread:
Lightly brush the sourdough slices with olive oil. Toast in a pan or toaster oven until golden and crisp (about 2–3 minutes per side). Optional: Rub with a cut garlic clove while still warm.
2. Saute the Tomatoes:
In a skillet, heat 1 tbsp olive oil over medium heat. Add halved tomatoes and saute for 3–4 minutes until just blistered and soft. Season with salt, pepper, and oregano.
3. Assemble the Toasts:
Spread a generous layer of ricotta on each slice of toasted bread. Top with warm sauteed tomatoes.
4. Finish:
Drizzle with a bit more olive oil and balsamic glaze (if using). Garnish with torn basil or microgreens.
5. Serve Immediately:
Enjoy warm or at room temperature with a cup of tea or a side salad.
Notes
Make it spicy: Add red pepper flakes or a dash of hot honey.
Vegan version: Use vegan ricotta or mashed avocado.
Extra flavor: Mix ricotta with lemon zest and a pinch of salt before spreading.
Nutritional Information
Calories ~270
Protein ~11g
Carbs ~25g
Fat ~14g
Fiber ~2g