5 tasty ways!

Prep Time 5 mins

COOK Time 10 mins


– 4 slices rustic bread, like sourdough – 4 tsp olive oil – ½ c. ricotta cheese Tomato Basil – 1 pint cherry tomatoes – 1 tbsp olive oil – ¼ c fresh basil – 4 tsp balsamic reduction – ½ tsp kosher salt – ½ tsp ground pepper Corn Salsa – 2 ears leftover grilled corn – ¼ red onion, thinly sliced – 1 tbsp oregano, chopped – 1 lime, zested and juiced – ½ tsp kosher salt – ½ tsp ground pepper


Slice some good quality crusty bread into ½” thick slices and brush each side with olive oil.

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Toast in a skillet over medium high heat for 2-3 minutes per side.

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In the same skillet, saute cherry tomatoes in a splash of olive oil over medium high heat until they blister and start to burst.

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Slather each piece of toast with ricotta cheese, then top with the burst tomatoes, fresh basil, and a drizzle of balsamic glaze.

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fresh corn salsa

Toss leftover grilled corn with red onion, oregano, lime juice, and lime zest. Top the toast with ricotta cheese and corn salsa.

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blackberry + honey

Top with ricotta cheese, fresh blackberries, honey, and chopped fresh mint.

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avocado + egg

Top with ricotta cheese, avocado slices, a poached egg, and red pepper flakes.

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fig + rosemary

Top with ricotta cheese, fig jam, fresh chopped rosemary, and sea salt.

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