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Ricotta and Tomato Sourdough Toast

Thick slices of crunchy sourdough topped with creamy, seasoned ricotta and fresh tomatoes, finished with a savory seed mix and olive oil.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 slices
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Toast and Topping
  • 4 thick slices sourdough bread
  • 0.5 cup whole-milk ricotta cheese fresh is best
  • 1 large ripe tomato sliced
  • 2 tbsp extra virgin olive oil plus extra for drizzling
  • Sea salt and freshly ground black pepper to taste
Seasoning and Garnish
  • 1 tsp Everything Bagel Seasoning or mixed seeds/spices
  • 0.5 tsp dried oregano optional
  • Fresh basil or microgreens for garnish

Equipment

  • Skillet or Toaster
  • Small mixing bowl

Method
 

  1. Toast the sourdough slices until deeply golden and crunchy using a skillet with a drizzle of olive oil, or a toaster.
  2. In a small bowl, stir the ricotta with 1 tbsp of olive oil, salt, and pepper until creamy and well-seasoned.
  3. Slice the tomato, lightly pat dry with a paper towel to remove excess moisture, and lightly season with salt and pepper.
  4. Spread a thick layer of seasoned ricotta onto each warm toast slice.
  5. Arrange the tomato slices over the ricotta.
  6. Sprinkle the Everything Bagel Seasoning and dried oregano over the top.
  7. Drizzle generously with extra virgin olive oil and garnish with fresh basil or microgreens. Serve immediately.

Notes

If your ricotta is watery, drain it in a cheesecloth-lined sieve for 30 minutes before seasoning. For a sweeter version, add a touch of balsamic glaze.