Ingredients
- 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
Instructions
- Toast sourdough slices until golden and crisp.
- In a small bowl, stir together ricotta, lemon juice, olive oil, salt, and pepper until smooth and creamy.
- Spread a generous layer of ricotta mixture over each toast slice.
- Arrange sliced tomatoes on top, overlapping slightly for full coverage.
- Drizzle with extra olive oil, sprinkle more salt and pepper, and garnish with fresh basil.
- Optional: add a pinch of red pepper flakes or drizzle balsamic glaze before serving.
Notes
- Add smashed avocado under ricotta for richer toast.
- Use roasted or sun-dried tomatoes for deeper, sweeter flavor.
- Swap ricotta for whipped feta for a saltier, tangier twist.
- Top with a poached egg for extra protein.
- Prepare ricotta mixture ahead and store in airtight container in fridge up to 2 days.
- Best enjoyed fresh to keep bread crisp.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Snack
- Method: Toasting, assembling
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
