Italian
Ricotta Tomato Toasts
Golden country toast layered with creamy seasoned ricotta, ripe tomatoes, fragrant basil, and a bright balsamic finish.
4 servings · 7 minutes prep · 5 minutes cook
Ingredients
Main
- 8 slices, about 1/2 inch thick, cut about 1/2 inch thick
- 1 tbsp, plus more for finishing
- 1 cup
- 2 ripe medium tomatoes, sliced
- 1/2 tsp, Diamond Crystal, divided
- to taste
- 1/2 cup, torn
- 2 tsp, optional, or use red wine vinegar
Directions
Method
- Heat the broiler with the rack 6 inches from the heat.
- Brush country bread lightly with the measured extra virgin olive oil. Broil for 1–2 minutes per side, watching continuously, until crisp and evenly golden.
- Stir whole milk ricotta with half of kosher salt and black pepper to taste.
- Spread the seasoned ricotta over the warm toasts. Top with ripe tomatoes, the remaining kosher salt, and basil leaves. Finish with a thin drizzle of extra virgin olive oil and balsamic vinegar if using.
- Serve immediately, before the tomato juices soften the bread.
