Ricotta toast is my go-to summer recipe. 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. Both versions are packed with bold, savory summer flavors and take just 15 minutes to make.
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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 for all of the reasons.
- No oven required. Can I get a summer cooking amen?!?
- Endless topping variations. One recipe, eleventy billion meals.
- It’s a breakfast. It’s a lunch. It’s a dinner. It’s a snack. It’s a party appetizer. Hello flexible.
- It’s ready in 20 minutes, start to finish. 15 if you’re not lazy.
So, ricotta toast. Easy, delicious, and and I gotta say it – SO PRETTY. I need this in my life, and so do you.
I can, and have, eaten just ricotta toast as a meal and you can too. But if you need a more well-rounded plate, add a simple green salad and a grilled sausage for a light and easy summer meal.
Ricotta toast also has a sweet side. Woot! I like it for dessert or a snack with a little bit of honey and fresh blackberries.
I devour 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 slices 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
Use a good 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.
Toppings for Ricotta Toast
My favorite summer topping for ricotta toast is burst tomatoes with basil and a little balsamic reduction. It’s a simple and delicious combo packed with savory summer flavors.
But don’t stop there – trust. This is 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 a quick corn salsa is the perfect way to use that up.
I’ve posted my two favorite recipes for ricotta toast, but if you want more, here’s a few other tasty 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.
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Tomato Basil Ricotta ToastPrint Recipe Rate This Recipe Pin Recipe
- Grill pan
- Saute pan
- 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.
- 4 slices thick-cut rustic bread, such as sourdough
- 1 tbsp olive oil, plus extra for drizzling
- 2 ears leftover grilled corn
- ¼ red onion, thinly sliced
- 1 tbsp oregano, chopped
- 1 lime, zested and juiced
- ½ c. ricotta cheese, divided
- Cracked black pepper, to taste
- Maldon sea salt, to taste