Ricotta toast is my go-to summer meal. It’s fast, easy, and seriously delicious. While just about anything works as a topping, my favorites in the summer time are burst tomatoes with basil and roasted corn with red onion and cilantro.
Earlier this week I shared my recipe for homemade ricotta cheese, and today I’m sharing my favorite way to use it – ricotta toast.
Ricotta toast is the bomb, and it’s my most-made meal in the summer months. First of all, no oven required. Can I get a summer cooking amen? Grilled veggies are a perfect topping, but even if the grill is a stretch, a simple quick sauté on the stove will do the trick. And if you’re really lazy, just toast the bread in the toaster, slap on some ricotta and top it with fresh sliced tomatoes. So easy. So delicious.
Just about everything works as a topping, but my go-to is burst tomatoes with basil. This is also an excellent recipe for using up leftover grilled or roasted veggies. We always seem to have a cob or two of leftover grilled corn hanging around in the summer, and this quick corn salsa is the perfect way to use that up.
I can, and have, eaten just ricotta toast as a meal, but you can make it more substantial with a simple green salad and a few grilled sausages. I like it for dessert or a snack with a little bit of honey and fresh blackberries. I eat ricotta toast for breakfast, lunch, or dinner, and sometimes all three in the same day because I’m weird like that. It’s also a fun little party food, served on top of toasted baguette slicess with a dollop of ricotta, a basil leaf, and a single burst tomato or two. Adorable and easy. If you’ve never had ricotta toast, get ready for your menu to change for the better.
Ricotta Toast Recipe Notes
I like to use a good, sturdy crusty bread like sourdough. I cut it a bit on the thick side so that it can stand up to a substantial schmear of ricotta and a healthy dose of toppings. I serve it open-faced style and eat it with my hands. Cameron likes to cut his up. Cass won’t touch the stuff, but Asher munched on some soft bread with ricotta and was in heaven. Babies. They know what’s up.
I’ve posted my two favorite recipes for ricotta toast, but if you want more, here’s a few other ideas:
Ricotta + honey + blackberries
Ricotta + fig jam + toasted pistachios + sea salt
Ricotta + avocado + olive oil + poached egg +salt + pepper
Ricotta + olive oil + fresh rosemary + sautéed mushrooms
Ricotta + honey + roasted stone fruit + mint
Ricotta + roasted summer squash + oregano + sea salt + pepper
And the list goes on and on.
Do you love ricotta toast? What do you put on it? Show me yo’ toast! Take some pics and share ’em on Insta with the hashtags #oursaltykitchen #iheartricottatoast
Tomato Ricotta Toast
- 4 slices thick-cut rustic bread such as sourdough
- 2 tbsp olive oil divided
- 1 pint cherry tomatoes
- ½ c. ricotta cheese divided
- balsamic reduction to taste
- fresh basil chopped, to taste
- cracked black pepper to taste
- maldon sea salt to taste
Heat a grill pan to medium. Brush each side of the bread with the olive oil. Grill the bread until toasted, 2-3 minutes per side. Set the bread aside.
Heat a saute pan over medium-high heat. Add remaining 1 tablespoon olive oil and heat until it shimmers. Add the cherry tomatoes to the olive oil and toss to coat. Cook the tomatoes over medium high heat, stirring occasionally, until they are wilted and starting to burst, 5-6 minutes.
Slather each piece of toasted bread with 2 tbsp ricotta and top with one-quarter of the burst tomatoes. Repeat with the remaining three slices. Drizzle each slice with balsamic reduction, then sprinkle with chopped basil, sea salt, and cracked black pepper. Serve immediately.