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Ricotta and Tomato Sourdough Toast

A rustic and savory open-faced sandwich featuring creamy whipped ricotta, ripe juicy tomatoes, and crunchy seeds on toasted sourdough.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 toasts
Course: Breakfast, Brunch, Lunch
Cuisine: American, Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 slices sourdough bread thick cut
  • 1 tbsp olive oil for brushing bread
Toppings
  • 0.5 cup whole milk ricotta cheese
  • 1 tsp lemon juice optional, for whipping ricotta
  • 1 large tomato sliced into rounds
  • 1 tbsp Everything Bagel Seasoning or sesame/poppy seeds
  • 1 tbsp extra virgin olive oil for drizzling
  • 1 tbsp fresh basil chopped or torn

Equipment

  • Toaster or skillet
  • Serrated Bread Knife
  • Small mixing bowl

Method
 

  1. Slice the sourdough bread into thick, sturdy slices.
  2. Brush bread lightly with oil and toast in a skillet or toaster until golden brown.
  3. In a small bowl, whip the ricotta with a pinch of salt and lemon juice (if using) until fluffy.
  4. Spread a thick layer of whipped ricotta onto the warm toast.
  5. Top with tomato slices. Pat tomatoes dry slightly before adding if they are very juicy.
  6. Drizzle generously with extra virgin olive oil.
  7. Sprinkle with Everything Bagel seasoning and fresh basil. Serve immediately.

Notes

Rub a clove of raw garlic on the hot toast before adding cheese for extra flavor.