Ingredients
Scale
- 2 slices sourdough bread
- 1/2 cup whole milk ricotta cheese
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Toast the sourdough bread slices until golden brown and crispy. You can use a toaster or toast them in a pan with a little olive oil.
- While the bread is toasting, gently toss the halved cherry tomatoes with olive oil, salt, and pepper.
- Once the toast is ready, spread a generous layer of ricotta cheese on each slice.
- Top the ricotta with the seasoned cherry tomatoes, dividing them evenly between the two slices of toast. Drizzle with any remaining olive oil from the tomato bowl.
- Serve immediately and enjoy this easy and delicious ricotta and tomato sourdough toast!
Notes
For a richer flavor, use fresh, high-quality ricotta. Add a sprinkle of red pepper flakes for a touch of heat. You can also broil the assembled toast for a minute or two to warm the tomatoes and make the cheese slightly melty. Store leftover ricotta in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg