Ricotta Toast is the perfect lazy meal because it always taste like tons of effort. Sweet afternoon pick-me-up? No probably. Quick savory lunch? Easy! Choose super fresh produce and herbs to make the flavors pop! Not feeling so lazy? Definitely try making your own ricotta cheese.
Brush each side of the bread with ½ teaspoon olive oil.
To grill the bread: heat a grill or grill-pan over medium heat. Place the bread directly onto the grill grates and cook until lightly charred, 1-2 minutes. Flip the bread and grill 1-2 minutes more on the other side.
To toast the bread: Heat a skillet over medium high heat. Place the bread into the hot skillet and cook until golden brown, 2-3 minutes. Flip the bread and cook until browned on the other side, 1-2 minutes more.
Place the bread onto a plate or platter, then slather 2 tablespoons of ricotta cheese over one side of the bread.
Add toppings, as directed below.
Tomato Basil. Heat a 10” skillet over medium high heat. Add 1 tablespoon olive oil and heat until it shimmers. Add the cherry tomatoes and toss to coat in the oil. Saute, shaking the pan occasionally, until the tomatoes blister and start to burst, 5-6 minutes. Divide the burst tomatoes between each piece of ricotta toast, then top each with 1 tablespoon fresh basil, 1 tsp balsamic reduction, and a pinch of salt and pepper.
Corn Salsa. Slice the corn from the cobs and transfer to a medium bowl. Add the red onion, oregano, lime juice, and lime zest. Toss until well combined, then divide evenly between each piece of ricotta toast. Season with salt and pepper and serve right away.
Blackberry Honey. Place 4-6 blackberries, depending on size, on each piece of ricotta toast. Drizzle each toast with 1 teaspoon honey, then sprinkle with fresh mint.
Avocado Egg. Divide the avocado slices between the four pieces of ricotta toast, then top each with a poached egg. Season with red pepper flakes and kosher salt.
Fig and Pistachio. Spread 1 tablespoon fig jam over each toast. Sprinkle with fresh rosemary and a pinch of kosher salt.