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.
Toast in a skillet over medium high heat for 2-3 minutes per side.
In the same skillet, saute cherry tomatoes in a splash of olive oil over medium high heat until they blister and start to burst.
Slather each piece of toast with ricotta cheese, then top with the burst tomatoes, fresh basil, and a drizzle of balsamic glaze.
Toss leftover grilled corn with red onion, oregano, lime juice, and lime zest. Top the toast with ricotta cheese and corn salsa.
Top with ricotta cheese, fresh blackberries, honey, and chopped fresh mint.
Top with ricotta cheese, avocado slices, a poached egg, and red pepper flakes.
Top with ricotta cheese, fig jam, fresh chopped rosemary, and sea salt.