Description
A simple and elegant Ricotta & Tomato Toast recipe featuring crusty sourdough bread topped with creamy fresh ricotta, juicy heirloom tomatoes, toasted sesame seeds, and a drizzle of extra virgin olive oil. Perfect for a quick breakfast or light snack that balances fresh flavors and textures.
Ingredients
Scale
Bread
- 2 slices crusty sourdough or whole grain bread
Ricotta Mixture
- 1/2 cup fresh ricotta cheese
- Salt, to taste
- Black pepper, to taste
Toppings
- 2 ripe heirloom or vine-ripened tomatoes, sliced into thick rounds
- 1 tablespoon lightly toasted sesame seeds
- 1 tablespoon extra virgin olive oil
Instructions
- Toast the bread. Preheat your oven to 400°F (200°C). Place the slices of crusty sourdough or whole grain bread on a baking sheet and toast them in the oven until they turn golden brown and crisp on the edges, about 5-7 minutes.
- Prepare the ricotta mixture. In a small bowl, combine the fresh ricotta cheese with salt and black pepper to taste. Stir well until the mixture is smooth and creamy.
- Slice the tomatoes. Wash and slice the ripe heirloom or vine-ripened tomatoes into thick rounds, ensuring even slices for better texture on the toast.
- Assemble the toast. Spread the seasoned ricotta mixture generously on each slice of toasted bread. Layer the tomato slices neatly on top of the ricotta, covering the surface evenly.
- Finish with toppings. Sprinkle the lightly toasted sesame seeds evenly over the tomato layer. Drizzle extra virgin olive oil over the toast to add richness. Serve the toast warm to enjoy the combination of creamy ricotta, fresh tomatoes, and crunchy sesame seeds.
Notes
- You can substitute sourdough bread with any crusty whole grain bread of your choice.
- Use ripe, high-quality tomatoes for the best flavor and texture.
- Lightly toasting sesame seeds before sprinkling enhances their nuttiness.
- For added freshness, you can garnish with fresh basil or a pinch of red chili flakes.
- If desired, season with a splash of balsamic vinegar for extra tanginess.
