Creamy Ricotta & Tomato Sourdough Toast

Creamy Ricotta & Tomato Sourdough Toast is a fresh, vibrant, and satisfying bite I turn to when I want something simple but full of flavor. Crisp sourdough bread is topped with a thick layer of whipped ricotta and juicy, seasoned tomatoes—it’s elegant enough for brunch, yet easy enough for a weekday snack or light dinner.

Why You’ll Love This Recipe

I love how this toast balances creaminess, crunch, and brightness in every bite. The ricotta is smooth and slightly tangy, the tomatoes bring sweetness and acidity, and the sourdough offers a hearty, toasted base. It’s easy to customize with herbs or balsamic glaze, and it looks beautiful on the plate with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sourdough bread, thickly sliced

• Whole milk ricotta cheese

• Cherry tomatoes or heirloom tomatoes, sliced or halved

• Olive oil

• Garlic clove (optional, for rubbing the toast)

• Salt and black pepper

• Fresh basil or thyme leaves

• Balsamic glaze (optional for drizzling)

• Lemon zest (optional, for extra brightness)

Directions

1. I start by toasting the sourdough slices until golden and crisp, either in a toaster, skillet, or under the broiler.

2. If I want extra flavor, I rub a cut garlic clove over the warm toast.

3. While the bread toasts, I season the tomatoes with olive oil, salt, and pepper.

4. I spread a generous layer of ricotta onto each piece of toast. For extra creaminess, I sometimes whip the ricotta with a bit of olive oil until smooth.

5. I arrange the tomatoes over the ricotta and sprinkle with fresh basil or thyme.

6. I finish with a drizzle of olive oil or balsamic glaze and a pinch of lemon zest if I want more brightness.

Servings and timing

This recipe serves 2–4, depending on portion size, and takes about 15 minutes from start to finish.

Variations

• I add a soft-boiled or poached egg on top for a heartier version.

• For a spicy kick, I sprinkle crushed red pepper flakes or drizzle hot honey.

• I sometimes add avocado slices or swap ricotta for whipped goat cheese.

• Roasted cherry tomatoes make it warm and extra flavorful.

• A handful of arugula tossed with lemon juice adds a peppery contrast.

Storage/Reheating

This dish is best enjoyed fresh, but if I want to prep ahead, I store the ricotta mixture and seasoned tomatoes separately in the fridge for up to 2 days. I toast the bread and assemble just before serving to keep it crisp. I don’t recommend reheating assembled toast—it gets soggy.

FAQs

Can I use store-bought ricotta?

Yes, but I prefer whole milk ricotta for the creamiest texture. I can also whip it with olive oil for a smoother spread.

What kind of tomatoes work best?

I like using cherry, grape, or heirloom tomatoes for their sweetness and color. I just make sure they’re ripe and juicy.

Can I make this gluten-free?

Definitely—I just use my favorite gluten-free bread instead of sourdough.

Is this dish good for brunch?

Absolutely. I often serve it as a starter or side at brunch—it’s light, elegant, and always gets compliments.

Can I add protein to make it a full meal?

Yes, adding a poached egg, smoked salmon, or even shredded chicken can turn it into a more filling meal.

Conclusion

Creamy Ricotta & Tomato Sourdough Toast is one of those dishes that feels special without needing much time or effort. With creamy cheese, juicy tomatoes, and crusty bread, it’s a fresh, flavorful combination I keep coming back to—whether it’s for breakfast, a snack, or a light dinner that feels a little fancy.

Creamy Ricotta & Tomato Sourdough Toast

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2–4 servings
• Category: Appetizer, Breakfast, Snack
• Method: Toasted
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

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Description

This Creamy Ricotta & Tomato Sourdough Toast is a quick and elegant dish featuring crusty sourdough topped with whipped ricotta and juicy, seasoned tomatoes. Perfect for brunch, snacks, or a light dinner, it’s fresh, flavorful, and ready in just 15 minutes.

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Ingredients

• 4 slices sourdough bread, thick-cut
• 1 cup whole milk ricotta cheese
• 1 cup cherry or heirloom tomatoes, halved or sliced
• 2 tbsp olive oil (plus more for drizzling)
• 1 garlic clove (optional, for rubbing toast)
• Salt and black pepper, to taste
• Fresh basil or thyme leaves
• Balsamic glaze (optional, for drizzling)
• Lemon zest (optional, for garnish)

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Instructions

1. Toast sourdough slices in a toaster, skillet, or under a broiler until golden and crisp.

2. Optional: Rub warm toast with a cut garlic clove for extra flavor.

3. While toast cooks, season tomatoes with olive oil, salt, and pepper.

4. Spread ricotta onto the warm toast. For a whipped texture, blend ricotta with a drizzle of olive oil until smooth.

5. Arrange seasoned tomatoes on top of the ricotta.

6. Garnish with fresh basil or thyme. Drizzle with olive oil or balsamic glaze, and finish with a sprinkle of lemon zest if desired.

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Notes

• Add a poached or soft-boiled egg for a protein boost.
• For heat, drizzle hot honey or sprinkle crushed red pepper flakes.
• Swap ricotta with whipped goat cheese for a tangier twist.
• Roasted tomatoes bring a warm, concentrated flavor.
• A handful of arugula adds a fresh, peppery contrast.