Tomato Toast with Fresh Basil

Often linked to Spain's pan con tomate, this breakfast toast celebrates ripe tomatoes on crisp bread. Garlic-rubbed sourdough carries fresh basil, creamy ricotta, and a drizzle of olive oil for a bright, simple start.

Serves 4 · 12 min prep · 5 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 32g carbs
• 16g fat
• 4g fiber

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Ingredients

• 4 slices thick-sliced sourdough bread
• 3 medium ripe tomatoes
• 1/2 cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove
• 1 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup ricotta cheese
• 1 teaspoon balsamic vinegar

Instructions

1. 1Set a toaster or broiler to medium-high and toast the sourdough slices until the surfaces are deep golden and crisp at the edges, about 2 to 3 minutes per side if broiling.
2. 2While the bread toasts, rinse the tomatoes and slice them into generous 1/4-inch rounds; place on a plate and sprinkle lightly with half the flaky salt so they begin to release juices.
3. 3Peel the garlic clove and cut it in half crosswise. As soon as the toast comes off the heat, rub the cut side of the garlic firmly over the warm surface of each slice so the heat blooms the aroma.
4. 4Spread a generous layer of ricotta over each garlic-rubbed toast, reaching nearly to the crust.
5. 5Arrange the salted tomato slices in a single overlapping layer on top of the ricotta, letting any collected juices drip onto the cheese.
6. 6Tear the basil leaves by hand and scatter them generously over the tomatoes so every bite gets a hit of herb.
7. 7Drizzle the olive oil in a slow stream across each toast, then add a few drops of balsamic vinegar for brightness.
8. 8Finish with the remaining flaky salt and several grinds of black pepper. Serve at once while the toast is still warm and the tomatoes are cool and juicy.