Forget Tomato Sandwiches—Make This Tomato Ricotta Toast Instead

There’s no greater pleasure during the summer than eating a perfectly ripe tomato, still warm from the sun. And while peak tomatoes need little more than a sprinkle of salt to make them shine, a warm piece of toast is an ideal vehicle for juicy tomato slices. 

Though a mayo and tomato sandwich is classic for a reason, I love to dress up summer tomatoes with creamy ricotta, a drizzle of olive oil, and some fresh herbs to make a delicious toast that’s ideal for breakfast, lunch, or an afternoon snack. 

Ingredient Tips

This recipe is simple, but quality ingredients matter: 

• The bread: Pop a slice of sourdough or rustic bread in the toaster, or, for extra flavor, brush both sides of your bread in olive oil and brown it in a skillet. 
• The cheese: Use whole-milk ricotta (not skim), and go for the best quality you can find. 
• The tomatoes: Sliced heirloom tomatoes are my preference, but any ripe, in-season tomato will do—I have also made this with juicy Sungolds or other sweet cherry tomatoes cut in half. 
• The oil: For this toast, you don’t need a super expensive olive oil, but a good-quality extra-virgin option is a must—I like Kirkland Italian Olive Oil from Costco, or California Olive Ranch Extra-Virgin Olive Oil, which is widely available. 
• The herbs: Depending on what looks best at the market (or in your garden!) you can use fresh basil, mint, or oregano, or a combination. 
• The salt: Finally, a sprinkle of flaky salt such as Maldon or Jacobsen really makes a difference in flavor and texture. 

How To Make My 4-Ingredient Tomato Ricotta Toast

For one serving, you’ll need:

• 1 slice sourdough or other rustic bread
• 2 to 4 tablespoons whole-milk ricotta
• 2 to 3 slices heirloom tomato
• Extra-virgin olive oil
• Flaky salt
• 1 tablespoon chopped fresh basil, mint, or oregano

Toast the bread in a toaster or toaster oven until golden brown. Alternatively, brush both sides of the bread with olive oil and heat a skillet over medium heat. Place the oiled bread in the skillet and cook until golden brown on both sides, about 3 minutes per side. 

Spread the toasted bread generously with the ricotta. Layer the tomato slices on top, then drizzle with olive oil. Sprinkle with the flaky salt and herbs. Serve immediately.