Description
Creamy whipped ricotta meets juicy, marinated cherry tomatoes on crispy sourdough toast—a simple yet elegant dish that works for breakfast, brunch, or a light lunch.
Ingredients
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1 cup ricotta cheese
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1 tbsp olive oil (plus more for drizzling)
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1 cup cherry tomatoes, halved
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1 tsp balsamic vinegar
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1/2 tsp dried oregano or Italian seasoning
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1 garlic clove, minced
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4 slices sourdough bread
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Salt and black pepper, to taste
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Fresh basil leaves (optional)
Instructions
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Marinate Tomatoes: Toss cherry tomatoes with balsamic vinegar, olive oil, garlic, oregano, salt, and pepper. Let sit 5–10 minutes.
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Whip Ricotta: Blend ricotta with a drizzle of olive oil and a pinch of salt until smooth and creamy.
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Toast Bread: Toast sourdough slices until golden and crisp.
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Assemble: Spread whipped ricotta on each toast. Top with marinated tomatoes and garnish with basil if using. Serve immediately.
Notes
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Add a drizzle of honey or hot chili oil for extra flavor.
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Works beautifully with heirloom tomatoes in season.
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Ricotta can be made smoother with a spoonful of cream or Greek yogurt when blending.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 4g
- Fat: 19g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 11g