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Ricotta and Tomato Sourdough Toast Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/ricotta-tomato-sourdough-recipe/