Herbed Ricotta Tomato Toast

Herbed Ricotta Tomato Toast layers crisp garlic-rubbed sourdough with creamy lemon-Parmesan ricotta and juicy basil-marinated tomatoes. It feels polished enough for brunch, yet comes together with ingredients that are easy to find. The ricotta stays thick and spreadable because it is mixed by hand instead of thinned with extra lemon juice. Meanwhile, a small splash of balsamic and honey brightens the tomatoes without making them overly sweet.

Every bite brings the right contrast: crunchy bread, cool creamy cheese, ripe tomatoes, fresh herbs, and a gentle hint of heat. Serve it for breakfast, a light lunch, or cut each slice into smaller pieces for an easy appetizer. The components can be prepared shortly ahead, but assemble the toast just before serving. That one small step keeps the sourdough crisp and makes the finished toast taste as fresh as it looks.

Recipe Yield: 4 servings

INGREDIENTS

4 slices (3/4-inch-thick) sourdough bread
1 1/2 cups halved cherry tomatoes, preferably mixed colors
1 cup whole-milk ricotta, drained if watery
2 tbsp finely grated Parmesan
4 tbsp extra-virgin olive oil, divided
1 small garlic clove, halved
1 1/2 tsp balsamic vinegar
1/2 tsp honey
1/2 tsp kosher salt, divided
1/4 tsp black pepper, divided
1/8 tsp crushed red pepper flakes
2 tbsp finely chopped fresh basil, divided
1 tsp finely grated lemon zest
1 tbsp finely chopped fresh chives
1 tbsp finely chopped fresh parsley
Flaky salt, for finishing

INSTRUCTIONS

1. Toast the bread:
Preheat the oven to 425°F. Brush both sides of the bread with 2 tbsp olive oil. Bake for 8–10 minutes, turning once, until crisp and golden. Rub the top of each warm slice lightly with the cut garlic.

2. Marinate the tomatoes:
Meanwhile, combine the tomatoes, remaining 2 tbsp olive oil, balsamic vinegar, honey, 1/4 tsp kosher salt, half the black pepper, red pepper flakes, and 1 1/2 tbsp basil. Let stand for 10 minutes.

3. Make the herbed ricotta:
Stir the ricotta, Parmesan, lemon zest, chives, parsley, remaining kosher salt, and remaining black pepper vigorously until creamy and evenly combined.

4. Assemble the toast:
Spread the herbed ricotta generously over the toast. Add the tomatoes with a slotted spoon, allowing excess marinade to remain in the bowl.

5. Finish and serve:
Drizzle the toast with only a few drops of tomato marinade. Finish with the remaining basil and a light sprinkle of flaky salt. Serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Drain moist ricotta: Some brands contain more liquid than others. Drain watery ricotta through a fine-mesh strainer for 15–20 minutes so the spread stays thick and creamy.
• Toast until genuinely crisp: The bread must support both ricotta and juicy tomatoes. Bake it until the surface feels crisp and the edges are deeply golden, not simply warmed.
• Control the tomato juices: Use a slotted spoon and assemble immediately before serving. A few drops of marinade add flavor, while too much will soften the sourdough.