Tomato Basil Morning Toasts

Italian tables have long paired ripe tomatoes with fragrant basil on crusty bread. These morning toasts crown golden sourdough with creamy ricotta and late-season tomatoes for a bright, shareable breakfast.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 395 cal
• 14g protein
• 42g carbs
• 20g fat

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Ingredients

• 8 thick slices crusty sourdough loaf
• 4 medium ripe late-season tomatoes
• 1 cup cherry tomatoes
• 1 large bunch fresh basil
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 cup ricotta cheese
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp balsamic glaze
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat the oven to 400°F or heat a grill pan over medium-high. Arrange the sourdough slices in a single layer on a baking sheet.
2. 2Brush both sides of the bread lightly with olive oil. Toast in the oven for 8 to 10 minutes, flipping once, until golden and crisp at the edges but still tender inside.
3. 3While the bread toasts, core the large tomatoes and cut into thick 1/2-inch slices. Halve the cherry tomatoes. Tear most of the basil leaves; keep a few whole for the finish.
4. 4Rub one side of each warm toast with a cut garlic clove so the heat releases the aroma without raw bite.
5. 5Spread a generous swoosh of ricotta over each garlic-rubbed toast, reaching nearly to the edges.
6. 6Layer the tomato slices and cherry halves on the ricotta. Season generously with kosher salt, black pepper, and red pepper flakes.
7. 7Drizzle the remaining olive oil over the tomatoes, then add torn basil and a light zigzag of balsamic glaze. Finish with flaky sea salt.
8. 8Arrange the toasts on a large platter for easy grabbing. Serve right away while the bread is still warm and the tomatoes are juicy and bright.