Description
This Crispy Sourdough Toast with Whipped Ricotta and Garlic Tomatoes is a simple, café-style recipe that comes together in under 20 minutes. Toasted sourdough is topped with creamy whipped ricotta and warm, garlicky blistered tomatoes for an easy yet elevated breakfast, brunch, or light lunch. It’s fresh, flavorful, and beautifully balanced.
Ingredients
Scale
- 4 slices sourdough bread
- 1 tablespoon olive oil (plus more for drizzling)
- 1 cup whole-milk ricotta
- 1 teaspoon lemon zest (optional)
- 1 cup cherry or grape tomatoes, halved
- 2 cloves garlic, minced
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh basil for garnish (optional)
Instructions
- Prepare the Tomatoes: Heat olive oil in a skillet over medium heat. Add tomatoes, salt, and pepper. Cook 5–7 minutes until softened and lightly blistered. Stir in garlic for the last minute until fragrant.
- Whip the Ricotta: Add ricotta, olive oil, salt, and lemon zest to a bowl or food processor. Whip until smooth and creamy.
- Toast the Sourdough: Brush bread slices with olive oil and toast in a skillet, toaster oven, or air fryer until golden and crispy.
- Assemble: Spread a generous layer of whipped ricotta over each slice. Spoon warm garlic tomatoes on top. Finish with a drizzle of olive oil, red pepper flakes, and fresh basil.
- Serve: Enjoy immediately for the best texture and flavor.
Notes
For the creamiest result, use whole-milk ricotta. Do not overcook the tomatoes, or they may become watery. Add honey, balsamic glaze, or chili crisp for flavor variations.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch, Light Meal
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 toast (½ recipe)
- Calories: 310
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 28mg