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Ricotta & Tomato Sourdough Toast

A thick slice of rustic sourdough bread toasted to perfection, layered with fluffy whole milk ricotta, juicy ripe tomatoes, extra virgin olive oil, and savory seed seasoning. The ultimate quick and elegant savory breakfast!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 toasts
Course: Breakfast, Lunch, Snack
Cuisine: American, Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Toast & Spread
  • 4 slices Rustic Sourdough Bread Cut into thick slices
  • 1 cup Whole Milk Ricotta Cheese Cold
  • 1 clove Garlic Peeled, optional for rubbing
Toppings & Garnish
  • 2 large Tomatoes Heirloom or Beefsteak, sliced
  • 2 tbsp Extra Virgin Olive Oil For drizzling
  • 1 tbsp Everything Bagel Seasoning Or a mix of sesame seeds, salt, and pepper
  • 0.25 cup Fresh Herbs Torn basil, parsley, or microgreens

Equipment

  • Toaster or skillet
  • Small mixing bowl
  • Whisk or fork

Method
 

  1. Toast the thick slices of sourdough bread in a toaster, toaster oven, or dry skillet until deeply golden brown and crispy.
  2. Optional: While the toast is still hot, lightly rub one side of the bread with the raw, peeled garlic clove for a subtle savory flavor.
  3. Place the ricotta cheese in a small bowl and vigorously whisk it with a fork for about 30 seconds until it becomes light and fluffy.
  4. Spread a thick, generous layer of the whipped ricotta evenly over the four slices of toasted sourdough.
  5. Layer the thick tomato slices on top of the ricotta, slightly overlapping them.
  6. Generously drizzle the extra virgin olive oil over the tomatoes.
  7. Sprinkle the Everything Bagel seasoning (or salt, pepper, and sesame seeds) evenly over the top.
  8. Garnish with fresh herbs and serve immediately while the toast is still warm.

Notes

For the best flavor, do not refrigerate your tomatoes. If your tomatoes are very watery, slice them and pat them dry with a paper towel before assembling the toast.