You know those mornings when you want something delicious but don’t feel like putting in much effort? That’s exactly when my tomato ricotta toast comes to the rescue! I discovered this simple pleasure during a rushed weekday when I needed breakfast fast. Now it’s my go-to when I want café-style food without leaving home. The combination of creamy ricotta and juicy tomatoes on crunchy sourdough is absolute perfection. What I love most is how easily it comes together – in about the time it takes to brew coffee, you can have this gorgeous, satisfying toast ready to enjoy!
Why You’ll Love This Tomato Ricotta Toast
Let me tell you why this toast has become my breakfast obsession:
- It’s ready in under 20 minutes – perfect for busy mornings
- The creamy ricotta and juicy tomatoes create magic in every bite
- You get that fancy café vibe right at your kitchen counter
- It’s healthier than most breakfasts but still feels indulgent
- The everything bagel seasoning adds the most delicious crunch
Trust me, once you try this tomato ricotta toast, you’ll be making it on repeat just like I do!
Ingredients for Tomato Ricotta Toast
Here’s what you’ll need to make this simple but spectacular toast (and trust me, using quality ingredients makes all the difference!):
- 4 slices rustic sourdough bread – that thick, chewy kind with the perfect crisp crust
- 1 cup whole milk ricotta cheese – don’t skimp here, the good stuff is creamier
- 2 medium ripe tomatoes, sliced about ¼ inch thick – look for ones that feel heavy
- 2 tbsp olive oil – my secret is using the fruity kind
- 1½ tsp everything bagel seasoning – because that crunch is everything
- ¼ tsp each salt & black pepper – just enough to make flavors pop
- Optional: fresh chives or parsley – for that pretty green finish
Equipment You’ll Need
Don’t worry – you probably have everything already! Here’s what I grab from my kitchen:
- A baking sheet (or toaster if you’re making just one or two slices)
- A sharp knife for slicing those juicy tomatoes
- A small bowl for mixing the ricotta if you’re feeling fancy
- An oven (or toaster oven works great too!)
See? Nothing complicated – just simple tools for simple deliciousness!
How to Make Tomato Ricotta Toast
Okay, let’s get to the fun part – making this gorgeous toast! It’s so simple, but I’ll walk you through each step to ensure perfection. The key is taking your time with each layer – this isn’t just toast, it’s an edible masterpiece!
Step 1: Toast the Bread
First, preheat your oven to 400°F if you’re making multiple slices (or use your toaster for just one or two). Place your sourdough slices directly on the oven rack or baking sheet. You want them golden and crisp – about 3-4 minutes per side. Listen for that satisfying crunch when you tap them! This base is everything – too soft and it’ll get soggy, too dark and it’ll overpower the toppings.
Step 2: Layer the Ricotta and Tomatoes
Now for the good stuff! Spread about ¼ cup of ricotta on each toast – I like using the back of a spoon to make little swoops. Then arrange those beautiful tomato slices in a single layer. Pro tip: pat your tomato slices dry first so they don’t make the toast soggy. Overlap them slightly for that fancy café look!
Step 3: Season and Finish
Almost there! Drizzle each toast lightly with olive oil – just enough to make everything glisten. Then comes my favorite part: sprinkling that everything bagel seasoning! Add a pinch of salt and pepper too. Pop them back in the oven for 5-7 minutes just to warm everything through. If you’re using herbs, sprinkle them on right before serving for maximum freshness.
Tips for Perfect Tomato Ricotta Toast
After making this toast countless times (seriously, I might have a problem!), here are my can’t-miss tips:
- Use the ripest tomatoes you can find – they should feel heavy and smell sweet at the stem
- Let the ricotta warm up a bit before spreading – cold ricotta tears the toast
- Taste as you season – I often add an extra pinch of salt to the tomatoes
- Serve immediately! The contrast of warm toast and cool tomatoes is everything
- Toast your bread darker than you think – it softens under the toppings
Follow these, and you’ll have toast worthy of any brunch spot!
Variations for Tomato Ricotta Toast
One of the best things about this toast? How easily you can mix it up! Here are my favorite twists:
- Avocado addition: Add sliced avocado under the tomatoes for extra creaminess
- Herb swap: Try basil instead of chives in summer, or thyme for a cozier vibe
- Spiced ricotta: Mix lemon zest and black pepper into the ricotta before spreading
- Balsamic drizzle: A quick glaze of reduced balsamic takes it next-level fancy!
Honestly, once you master the basic recipe, the variations are endless – have fun with it!
Serving Suggestions
My tomato ricotta toast shines brightest with a steaming cup of coffee – the perfect breakfast combo! For lunch, pair it with a simple arugula salad or fresh berries. Honestly, it’s delicious any time of day!
Storage and Reheating Instructions
Here’s the truth – this tomato ricotta toast is best eaten fresh, but if you must store leftovers, keep the components separate in the fridge. When you’re ready, reheat the bread in a 350°F oven for about 5 minutes to crisp it back up, then add fresh toppings. The ricotta and tomatoes don’t reheat well once assembled, so I recommend making just what you’ll eat!
Nutritional Information
Here’s the nutritional breakdown per toast – but remember, these are estimates and will vary based on your specific ingredients and brands. My advice? Enjoy every delicious bite without overthinking it!
Frequently Asked Questions
Can I use cottage cheese instead of ricotta?
You can, but the texture won’t be as creamy. If you try it, blend the cottage cheese first to smooth it out. That said, whole milk ricotta really makes this rustic sourdough toast special – it’s worth seeking out!
How do I pick the best tomatoes for this easy toast recipe?
Look for tomatoes that feel heavy for their size and have a slight give when gently squeezed. The skin should be shiny and taut, and they should smell sweet at the stem end. In summer, heirloom varieties make this café style toast extra special!
Can I make this ahead for a healthy snack idea?
I recommend assembling just before eating for the best texture. You can prep the components – toast the bread, slice tomatoes, and portion ricotta – then assemble when ready. The crisp bread and fresh tomatoes are what make this shine!
What if I don’t have everything bagel seasoning?
No worries! A mix of sesame seeds, garlic powder, onion powder, and coarse salt makes a great substitute. Or keep it simple with just flaky sea salt and cracked pepper – still delicious!
Share Your Experience
Did you make this tomato ricotta toast? I’d love to hear how it turned out – leave a comment below with your thoughts or any fun twists you tried!
Print
20-Minute Tomato Ricotta Toast That Tastes Like Heaven
- Total Time: 17 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple and delicious tomato ricotta toast recipe perfect for breakfast or a healthy snack.
Ingredients
- 4 slices rustic sourdough bread
- 1 cup whole milk ricotta cheese
- 2 medium ripe tomatoes, sliced
- 2 tbsp olive oil
- 1½ tsp everything bagel seasoning
- ¼ tsp salt
- ¼ tsp black pepper
- Optional: fresh chives or parsley, chopped
Instructions
- Preheat oven to 400°F or toast bread until golden and crisp.
- Place toasted bread slices on a baking sheet.
- Spread ricotta cheese evenly over each slice.
- Top with sliced tomatoes.
- Drizzle olive oil lightly over the tomatoes.
- Sprinkle with everything bagel seasoning, salt, and black pepper.
- Return to oven for 5–7 minutes until warmed through.
- Garnish with fresh herbs if desired and serve immediately.
Notes
- Use fresh, ripe tomatoes for the best flavor.
- Adjust seasoning to taste.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 toast
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg