Fresh Tomato Toast with Basil

Across the Mediterranean, tomato toast turns peak-ripe fruit and crusty bread into a beloved open-faced classic. Garlic-rubbed sourdough crowned with heirloom slices, fresh basil, and olive oil keeps this breakfast bright and simple.

Serves 4 · 12 min prep · 5 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 32g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 4 thick slices crusty sourdough or country bread
• 2 large ripe heirloom or beefsteak tomatoes
• 1/3 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 1 garlic clove
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 3/4 cup ricotta cheese
• 1 tsp red wine vinegar or lemon juice

Instructions

1. 1Slice the tomatoes into generous 1/4-inch rounds and lay them on a plate; drizzle lightly with olive oil and the vinegar, then season with flaky salt and pepper and let them sit while you prep the toast.
2. 2Toast the bread slices in a toaster or in a dry skillet over medium heat until the surfaces are golden and crisp on the outside but still tender inside.
3. 3Halve the garlic clove and rub the cut side firmly over the warm toast so the heat releases the aroma into the bread.
4. 4Spread a thick layer of ricotta over each toast, covering the surface edge to edge for creaminess in every bite.
5. 5Arrange the seasoned tomato slices in a slightly overlapping layer on top of the ricotta, spooning any collected juices over the fruit.
6. 6Tear the basil leaves by hand and scatter them generously over the tomatoes so the herb stays fragrant and bright.
7. 7Drizzle the remaining olive oil over each toast in a thin stream, letting it pool lightly in the tomato crevices.
8. 8Finish with an extra pinch of flaky salt and a grind of black pepper.
9. 9Serve at once on a platter or individual plates while the toast is still warm and the tomatoes are juicy and cool.
10. 10Eat open-faced with a knife and fork or pick up carefully for a casual brunch plate.