Description
This Ricotta & Tomato Sourdough Toast recipe offers a delightful combination of creamy whipped ricotta, sweet blistered cherry tomatoes, and fresh basil on toasted sourdough bread. Perfect for a quick and elegant breakfast or light lunch, this dish balances creamy, tangy, and fresh flavors with a satisfying crunch and aroma.
Ingredients
Scale
Sourdough Bread
- 4 slices of sturdy sourdough bread
Ricotta Mixture
- 1 cup ricotta cheese
- Pinch of salt
- Drizzle of olive oil (approximately 1 teaspoon for whipping)
Toppings
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil (divided, 1 tbsp for toasting, 1 tbsp for tomatoes)
- 1 garlic clove, halved
- ½ teaspoon salt
- Black pepper, to taste
- A handful of fresh basil, torn
- Pinch of flaky sea salt
Instructions
- Preheat Skillet: Heat a cast iron or nonstick skillet over medium heat to prepare for toasting the bread and later sautéing the tomatoes.
- Whip Ricotta: In a bowl, whisk the ricotta cheese with a pinch of salt and a drizzle of olive oil until the texture becomes smooth and airy, enhancing its creaminess.
- Toast Bread: Add 1 tablespoon olive oil to the hot skillet. Place the sourdough slices in the skillet and toast them until golden brown on both sides, about 2 minutes per side, creating a crunchy base.
- Flavor Bread: Immediately rub each warm toasted slice with the cut sides of the halved garlic clove to infuse a subtle garlic aroma. Then spread a generous layer of the whipped ricotta evenly over each slice.
- Sauté Tomatoes: In the same skillet, add a touch of olive oil and sauté the halved cherry tomatoes until they just blister and soften, approximately 3 to 4 minutes, intensifying their sweetness and flavor.
- Assemble Toast: Spoon the warm blistered cherry tomatoes evenly over the ricotta layers on each slice. Season with flaky sea salt, freshly ground black pepper, and sprinkle torn fresh basil leaves on top for freshness and aroma.
- Serve Immediately: Present the toast while still warm and crisp so the toppings retain their freshness and the textures provide optimal enjoyment.
Notes
- Use a sturdy sourdough bread to prevent sogginess under the ricotta and tomato toppings.
- For extra flavor, you can drizzle a little more olive oil over the finished toast before serving.
- Fresh basil can be substituted with fresh oregano or thyme if preferred.
- Adjust salt and pepper to taste, especially if using salted ricotta cheese.
- This recipe is best enjoyed immediately for optimal texture and flavor balance.
