Ricotta and Tomato Sourdough Toast Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Ricotta and Tomato Sourdough Toast layers creamy whole-milk ricotta over garlic-rubbed sourdough with peak-season tomatoes. This 7-minute summer essential serves 4 with perfect creamy-crisp-tangy balance.

Why This Recipe Works

Garlic toast infusion: Raw clove rub melts into hot sourdough creating subtle depth. Ricotta creaminess: Whole-milk version spreads like butter without graininess. Tomato seasonality: Peak heirlooms deliver burst-in-mouth juice perfection. Flaky salt crunch: Maldon crystals balance creamy tomato sweetness. Olive oil finish: Fruity extra virgin ties every element together.

Ingredients & Prep

Base: 4 thick slices sourdough bread, 2 garlic cloves peeled, 1¼ cups whole-milk ricotta, 2 large heirloom tomatoes sliced ¼-inch thick.

Finish: 3 tbsp extra-virgin olive oil, Flaky sea salt (Maldon), Freshly cracked black pepper, Fresh basil leaves.

Step-by-Step Instructions

Toast sourdough slices until deep golden (toaster or skillet). Rub hot toast vigorously with garlic cloves until fragrant skins dissolve. Spread generous ricotta layer (¼ cup per slice) edge to edge. Layer tomato slices overlapping slightly; sprinkle flaky salt + pepper. Drizzle olive oil generously over tomatoes. Tear basil leaves over top. Serve immediately.

Flavor Variations

Storage Tips

Best enjoyed immediately. Assemble just before serving. Store components separate: ricotta 5 days fridge, toast 1 day room temp.

FAQs

Ricotta grainy? Use whole-milk fresh tub + room temperature spreads smoothest. Tomatoes watery? Slice + salt 10 minutes ahead; pat dry before assembling. Bread soggy? Extra toast time + garlic rub while piping hot.

Conclusion

Ricotta and Tomato Sourdough Toast captures summer essence in every creamy-crisp bite simple perfection.

Ricotta and Tomato Sourdough Toast Recipe

Print Recipe

Ricotta and Tomato Sourdough Toast layers creamy whole milk ricotta over garlic-rubbed toasted sourdough topped with peak-season heirloom tomatoes, fragrant basil, and drizzle of peppery extra virgin olive oil. Elegant simple brunch featuring summer’s finest ingredients.

• Author: ssam
• Prep Time: 5 mins
• Cook Time: 2 mins
• Total Time: 7 mins
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 thick slices sourdough boule
• 2 garlic cloves, peeled
• 1 cup whole milk ricotta cheese
• 2 large heirloom tomatoes, sliced ¼-inch thick
• Flaky sea salt
• Freshly cracked black pepper
• Extra virgin olive oil
• 12 fresh basil leaves
• Optional: Balsamic glaze, red pepper flakes

Instructions

• 1. Preheat oven broiler or use toaster. Slice sourdough ¾-inch thick. Toast until deep golden and crusty.
• 2. While warm, vigorously rub both sides of each toast with garlic clove until flavor transfers (clove will disintegrate).
• 3. Generously spread ¼ cup ricotta evenly over each toast using offset spatula for smooth layer.
• 4. Season ricotta lightly with flaky salt and few grinds pepper. Arrange 3-4 tomato slices per toast, slightly overlapping. Season tomatoes generously with flaky salt.
• 5. Tear basil leaves over tomatoes. Drizzle olive oil generously over everything. Add balsamic glaze zigzags or red pepper flakes if desired. Serve immediately.

Notes

• Rub warm crusty bread vigorously with garlic; flavor infuses without raw bite.
• Whole milk ricotta only; skim version weeps water.
• Heirloom tomatoes at room temperature maximize flavor.
• Use best quality peppery extra virgin olive oil; supermarket stuff ruins dish.
• Maldon or fleur de sel essential for crunch contrast.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 4g
• Sodium: 520mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg

Keywords: ricotta tomato sourdough toast, whipped ricotta toast, summer tomato toast