Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Tomato Ricotta Toast
Makes 1
No ratings yet
Print Recipe
Pin Recipe
Course
Breakfast
Servings
1
Toast
Equipment
Small Bowl
Pan
Ingredients
1x
2x
3x
¼
cup
of ricotta
Zest from 1 lemon
½
tsp
of ground black pepper
Salt to taste
1
Slice
of sourdough toast
1
Tbsp
of olive oil
4
cloves
garlic
thinly sliced
1
cup
of grape or cherry tomatoes
6
basil leaves
chiffonade
Instructions
In a small bowl, mix together ricotta, lemon zest, black pepper and salt.
Toast both sides of sourdough bread in a pan with 1 Tbsp of olive oil until golden brown, and set aside.
Add more olive oil if necessary, and saute garlic slices until aromatic and slightly golden.
Add tomatoes and cook until tomatoes begin to soften and burst.
Add basil leaves and remove from heat.
Season to taste with salt and pepper.
Assemble by first smearing ricotta on toast and then layering tomatoes on top.
Finish with more lemon zest, flake salt and some extra virgin olive oil.
Keyword
Ricotta, Toast
Tried this recipe?
Let us know
how it was!