Creamy Ricotta & Tomato Sourdough Toast

I make this creamy ricotta and tomato sourdough toast when I want something fresh, light, and satisfying. With tangy sourdough, velvety ricotta, and juicy tomatoes topped with a drizzle of olive oil, it’s simple but full of flavor.

Why You’ll Love This Recipe

I love how this toast feels like café food without leaving my kitchen. The creaminess of the ricotta balances perfectly with the bright, sweet tomatoes, and the toasted sourdough gives it just the right crunch. It’s quick to prepare, easy to customize, and works for breakfast, lunch, or a snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 slices sourdough bread

• 1 cup ricotta cheese

• 1 tbsp lemon juice

• 1 tbsp olive oil (plus more for drizzling)

• Salt and freshly ground black pepper, to taste

• 1 cup cherry or heirloom tomatoes, sliced

• Fresh basil leaves, for garnish

• Optional: a pinch of red pepper flakes or balsamic glaze for finishing

Directions

1. I toast the sourdough slices until golden and crisp.

2. In a small bowl, I stir together the ricotta, lemon juice, olive oil, salt, and pepper until smooth and creamy.

3. I spread a generous layer of ricotta mixture over each slice of toast.

4. I arrange the sliced tomatoes on top, overlapping them slightly for full coverage.

5. I drizzle with a little extra olive oil, sprinkle on more salt and pepper, and garnish with fresh basil.

6. For extra flavor, I sometimes add a pinch of red pepper flakes or a drizzle of balsamic glaze before serving.

Servings and timing

• Servings: I usually make 4 toasts.

• Timing: Prep time is about 5 minutes, cook time roughly 5 minutes, so total time is around 10 minutes.

Variations

• I sometimes add smashed avocado under the ricotta for a richer toast.

• Roasted or sun-dried tomatoes give a deeper, sweeter flavor.

• I’ve used whipped feta instead of ricotta for a saltier, tangier twist.

• For more protein, I top the toast with a poached egg.

Storage/reheating

This toast is best enjoyed fresh so the bread stays crisp. If I prepare the ricotta mixture in advance, I store it in an airtight container in the refrigerator for up to 2 days and assemble the toast just before eating.

FAQs

Can I use regular bread instead of sourdough?

Yes—though sourdough’s tang pairs especially well with the creamy ricotta.

How do I make the ricotta even creamier?

I whip it in a food processor for 1–2 minutes until it’s light and fluffy.

Can I make this with large tomatoes instead of cherry?

Absolutely—I just slice them thin and drain excess juice so the toast doesn’t get soggy.

Is this good for meal prep?

I don’t assemble ahead, but I prep the ricotta mix and slice the tomatoes in advance to save time.

Can I make it dairy-free?

Yes—I swap the ricotta for a dairy-free alternative made from almond or cashew.

Conclusion

I love making this creamy ricotta and tomato sourdough toast because it’s fresh, flavorful, and ready in minutes. It’s a simple recipe that always feels special, whether I’m enjoying it alone or serving it to friends with a side salad or a cup of coffee.