Italian Burst Heirloom Tomato & Basil Ricotta Toast

In Italian kitchens, ripe tomatoes and basil are summer staples that need little more than heat and good oil. Here, heirloom tomatoes are warmed until they burst over garlicky olive oil, then spooned onto ricotta-slathered sourdough.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 17g protein
• 34g carbs
• 21g fat

Every recipe here is free to read.

Ingredients

• 4 slices thick-sliced sourdough bread
• 1 cup whole-milk ricotta
• 1 lb mixed colors heirloom tomatoes
• 1/2 cup fresh basil leaves
• 2 cloves garlic
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 4 large eggs
• 1/4 tsp red pepper flakes
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Bring a medium skillet of water to a gentle simmer for poaching and add a splash of vinegar if you like firmer whites.
2. 2While the water heats, cut the heirloom tomatoes into thick wedges and halves so they keep their shape when warmed.
3. 3Warm olive oil in a large skillet over medium heat, smash the garlic cloves and add them until fragrant and just golden, about 1 minute, then remove the garlic.
4. 4Add the tomato pieces cut-side down and cook 3 to 4 minutes until the bottoms blister and juices start to pool; season with salt, pepper, and red pepper flakes, then turn off the heat and tear in most of the basil.
5. 5Toast the sourdough slices until deep golden and crisp on the outside but still tender inside.
6. 6Stir the ricotta with salt and a drizzle of olive oil until creamy and spreadable.
7. 7Crack each egg into a small cup and gently slide into the simmering water; poach 3 to 4 minutes until whites are set and yolks are still runny, then lift out with a slotted spoon onto a paper towel.
8. 8Schmear a generous layer of ricotta on each toast, spoon the warm burst tomatoes and their juices over the top, and nestle a poached egg on each.
9. 9Drizzle with balsamic glaze, scatter the remaining basil, finish with a final grind of black pepper and a thread of olive oil, and serve at once while the toast still crunches.