Heirloom Tomato Toast with Whipped Ricotta & Hot Honey

Heirloom tomatoes celebrate old garden varieties in a simple open-faced toast that feels like peak late-summer lunch. Whipped ricotta, hot honey, and basil turn crisp sourdough creamy, bright, and gently spicy.

Serves 4 · 15 min prep · 5 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 42g carbs
• 18g fat

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Ingredients

• 8 slices thick-sliced sourdough bread
• 1 1/2 cups whole-milk ricotta
• 1 tsp lemon zest
• 3 tbsp extra-virgin olive oil
• 1 1/2 lb heirloom tomatoes
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 1/2 cup fresh basil leaves
• 3 tbsp hot honey
• 1/4 cup toasted pine nuts

Instructions

1. 1Set the ricotta in a medium bowl and whip it vigorously with a fork or small whisk for about 1 minute until it looks light and spreadable. Fold in the lemon zest and a drizzle of olive oil until the mixture is silky and seasoned lightly with salt.
2. 2Slice the heirloom tomatoes into generous 1/4-inch rounds, laying them on a plate so excess juice can pool. Season the cut sides generously with flaky sea salt and cracked pepper and let them sit 5 minutes to draw out flavor.
3. 3Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, about 2–3 minutes per side if broiling. Watch closely so the edges do not burn.
4. 4While the bread is still warm, spread a thick layer of the whipped ricotta evenly over each slice, reaching nearly to the crust.
5. 5Arrange overlapping tomato slices on top of the ricotta, gently pressing so they adhere. Tear the basil leaves by hand and scatter them over the tomatoes.
6. 6Drizzle each toast with hot honey in a thin zigzag, then finish with a final thread of olive oil and the toasted pine nuts for crunch.
7. 7Serve immediately while the toast is still crisp and the tomatoes are juicy. Pair with a simple side of cucumber spears or leftover grilled corn if packing for work.
8. 8If meal-prepping, keep the ricotta, sliced tomatoes, and toast separate and assemble just before eating so the bread stays crunchy.