Ricotta and Tomato Toast
Creamy ricotta cheese paired with ripe, juicy tomatoes on crispy sourdough, finished with sesame seeds and a drizzle of olive oil for a fresh, flavorful toast perfect for breakfast, brunch, or a light snack.
Calories:
Ingredients
- 4 slices of crusty sourdough or whole-grain bread
- 1 cup fresh ricotta cheese
- 2 ripe heirloom or vine-ripened tomatoes
- 1 tsp lightly toasted sesame seeds
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toast bread slices on a baking sheet for 8–10 minutes until golden and crisp, with a firm texture to hold toppings.
- Mix fresh ricotta with a pinch of salt and black pepper until smooth. Add a teaspoon of milk if needed for a spreadable consistency.
- Wash, dry, and cut tomatoes into 1/3-inch thick rounds, ensuring even slices for the toast.
- Spread ricotta on the toasted bread, top with tomato slices, and sprinkle with lightly toasted sesame seeds.
- Drizzle 1/2 teaspoon of extra virgin olive oil over each slice and serve warm.