Tomato Toast with Fresh Basil

Serves 4 · 10 min prep · 6 min cook

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
• 3/4 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup ricotta cheese
• 1/4 teaspoon red pepper flakes

Instructions

1. 1Slice the tomatoes into generous 1/4-inch rounds and lay them on a plate. Sprinkle lightly with flaky salt and let them sit 5 minutes so juices begin to pool.
2. 2Toast the sourdough slices in a toaster or in a dry skillet over medium heat until deep golden and crisp on both sides, about 2–3 minutes per side if using a skillet.
3. 3While the bread is still warm, cut the garlic clove in half and rub the cut side firmly over the surface of each toast so it lightly scents the crumb.
4. 4Spread a thick layer of ricotta evenly over each toast, reaching nearly to the edges.
5. 5Arrange the salted tomato slices in a single overlapping layer on top of the ricotta, spooning any collected tomato juices over the fruit.
6. 6Tear the basil leaves and scatter them generously over the tomatoes.
7. 7Drizzle each toast with olive oil, then finish with black pepper, a pinch more flaky salt, and a light dusting of red pepper flakes.
8. 8Serve at once on warm plates so the toast stays crisp beneath the juicy tomatoes and fragrant basil.