Ricotta and Tomato Toast

Name: Ricotta and Tomato Toast
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 slices slices of sourdough or country bread; 200 g Ricotta; 250 g ripe tomatoes, mixed colours if possible, sliced; 2 tbsp extra virgin olive oil; 1 tsp fresh oregano leaves, or ½ tsp dried; flaky sea salt; Black pepper

Creamy ricotta on crunchy toast with ripe tomatoes, oregano and peppery olive oil. Sunshine for breakfast in 10 minutes.

Italian · Breakfast · prep 10 min · cook 3 min · serves 2 · Vegetarian, Nut-free, Pescatarian

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Ingredients

4 slices slices of sourdough or country bread
200 g Ricotta
250 g ripe tomatoes, mixed colours if possible, sliced
2 tbsp extra virgin olive oil
1 tsp fresh oregano leaves, or ½ tsp dried
flaky sea salt
Black pepper

Method

Season the tomato slices with a little flaky salt and leave them for 5 min to draw out their juices.
Toast the bread until golden and crisp at the edges.
Spread each slice thickly with ricotta.
Top with the tomatoes, drizzle with olive oil, then finish with oregano, pepper and a little more salt. Eat straight away.

Tips

For a sweet version, top the ricotta with honey, sliced figs and a few walnuts instead.
Beat the ricotta with a pinch of salt and a spoon of olive oil first for an extra-creamy spread.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Good Food

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