Fresh Tomato Toast with Basil

In Italian kitchens, garlic-rubbed toast has long carried ripe summer tomatoes from garden to table with almost no fuss. This version layers salted heirloom slices, torn basil, and a slick of olive oil over crisp sourdough, with optional ricotta for creamy contrast.

Serves 4 · 10 min prep · 5 min cook

Estimate for one serving

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

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Ingredients

• 3 medium ripe heirloom or late tomatoes
• 4 slices thick-sliced sourdough or country bread
• 1/2 cup fresh basil leaves
• 1 garlic clove
• 3 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup ricotta cheese
• 1/2 tsp lemon zest

Instructions

1. 1Slice the tomatoes into generous 1/4-inch rounds and lay them on a plate; sprinkle lightly with flaky salt so they release a little juice while you prep the rest.
2. 2Toast the bread slices in a toaster or under a broiler until deeply golden and crisp on the edges, about 2 to 3 minutes per side if broiling.
3. 3While the toast is still hot, rub one side of each slice firmly with the cut side of a garlic clove so the surface becomes fragrant.
4. 4Spread a thick layer of ricotta over the garlicky side of each toast, reaching all the way to the edges.
5. 5Arrange overlapping tomato slices on top of the ricotta, letting any released juices drip onto the bread.
6. 6Tear the basil leaves by hand and scatter them generously over the tomatoes.
7. 7Drizzle each toast with a good amount of extra-virgin olive oil, then finish with black pepper, a pinch more flaky salt, and a touch of lemon zest.
8. 8Serve right away on a platter or individual plates so the bread stays crisp beneath the juicy tomatoes and creamy ricotta.