Italian Ricotta Toast with Blistered Heirloom Tomatoes

Italian mornings often lean on good bread, soft cheese, and ripe tomatoes rather than heavy plates. This ricotta toast pairs lemon-bright whole-milk cheese with blistered heirloom tomatoes on crisp sourdough, finished with basil and a touch of balsamic.

Serves 4 · 8 min prep · 10 min cook

Estimate for one serving

• 340 cal
• 12g protein
• 32g carbs
• 19g fat

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Ingredients

• 4 slices thick-sliced sourdough bread
• 3 tbsp, divided extra-virgin olive oil
• 1 lb, cut into 1-inch chunks heirloom tomatoes
• 1, smashed garlic clove
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup whole-milk ricotta
• 1 tsp lemon zest
• 1/3 cup torn fresh basil leaves
• 2 tbsp balsamic glaze
• for finishing flaky sea salt

Instructions

1. 1Preheat a broiler to high and position a rack 6 inches from the heat, or heat a grill pan over medium-high. Brush both sides of the sourdough lightly with some of the olive oil.
2. 2Toast the bread under the broiler or on the grill pan until deeply golden and crisp at the edges, 1 to 2 minutes per side. Set aside on a platter.
3. 3In a medium skillet over medium-high heat, warm the remaining olive oil until shimmering. Add the smashed garlic and cook 30 seconds until fragrant.
4. 4Add the heirloom tomato chunks in a single layer. Season with kosher salt and black pepper. Let them sear undisturbed until the bottoms blister and release juices, about 3 minutes.
5. 5Gently stir once and continue cooking until the tomatoes are softened but still hold their shape and the skillet smells sweet and jammy, 2 to 3 minutes more. Discard the garlic clove.
6. 6In a small bowl, stir the ricotta with the lemon zest until creamy and spreadable. Taste and add salt if needed.
7. 7Spread a generous layer of the lemon ricotta over each warm toast. Spoon the blistered tomatoes and their pan juices on top.
8. 8Scatter torn basil over everything, drizzle with balsamic glaze, and finish with flaky sea salt. Serve at once while the toast is still crisp.