Tomato Basil Morning Toasts

Inspired by Italy's beloved bruschetta, these morning toasts turn ripe late-season tomatoes and fragrant basil into a bright open-faced breakfast. Creamy garlicky ricotta and a drizzle of balsamic glaze crown crusty sourdough for a simple, sunlit start.

Serves 4 · 12 min prep · 10 min cook

Estimate for one serving

• 365 cal
• 14g protein
• 38g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Preheat the oven to 400°F or heat a grill pan over medium-high. Slice the tomatoes into 1/4-inch rounds and place them on a plate; sprinkle lightly with salt so juices begin to release.
2. 2Brush both sides of the bread slices with olive oil. Toast on a baking sheet for 8–10 minutes or grill 2–3 minutes per side until golden and crisp at the edges with light char marks.
3. 3While the bread toasts, finely mince one garlic clove and stir it into the ricotta along with salt, pepper, and a squeeze of lemon. The mixture should taste bright and creamy.
4. 4Rub the remaining whole garlic clove over the warm toasted bread surfaces so every slice picks up gentle garlic aroma without raw bite.
5. 5Spread a generous layer of the seasoned ricotta on each toast, going all the way to the edges. Arrange overlapping tomato slices on top in a single layer.
6. 6Tear fresh basil leaves over the tomatoes so they stay vibrant. Drizzle with remaining olive oil and a few drops of balsamic glaze.
7. 7Finish with cracked black pepper and a light dusting of red pepper flakes. Let the toasts sit 1 minute so the warm bread softens the ricotta slightly.
8. 8Transfer to a large shareable board, scatter extra basil sprigs around, and serve immediately while the toast is still crisp and the tomatoes are at peak flavor.