Tomato Basil Morning Toasts

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 thick slices crusty sourdough bread
• 1.5 lb ripe heirloom or late-season tomatoes
• 1 cup packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• 1 cup ricotta cheese
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp balsamic glaze
• 4 large (optional soft scramble) eggs

Instructions

1. 1Slice the tomatoes into 1/4-inch rounds or wedges and place them in a colander. Sprinkle lightly with salt and let drain 10 minutes so excess liquid doesn’t sog the toast.
2. 2Toast the sourdough slices in a 400°F oven on a baking sheet for 8–10 minutes, flipping once, until golden and crisp at the edges but still tender inside.
3. 3While bread toasts, finely grate or mince the garlic and stir it into the ricotta with a drizzle of olive oil, black pepper, and salt until creamy and spreadable.
4. 4Stack basil leaves, roll tightly, and slice into thin ribbons (chiffonade). Keep a few whole leaves for finishing.
5. 5Rub one side of each warm toast lightly with a cut garlic clove if desired for extra aroma, then spread a generous layer of seasoned ricotta.
6. 6Arrange the drained tomato slices overlapping on each toast. Drizzle with olive oil and scatter basil ribbons generously.
7. 7Finish with flaky salt, cracked pepper, red pepper flakes, and a light zigzag of balsamic glaze.
8. 8For a heartier brunch option, soft-scramble eggs in a nonstick pan over low heat with a splash of water until just set and creamy, then spoon a little beside or on top of two toasts per person.
9. 9Arrange all toasts on a large wooden board or platter so the bright tomatoes and basil look abundant for sharing.
10. 10Serve immediately while the toast is still warm and the tomatoes taste peak-season fresh.