Name: Ricotta Tomato Sourdough Toast Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 slices sourdough bread; ½ cup whole milk ricotta cheese; ½ cup cherry or grape tomatoes, halved or quartered; 1–2 tbsp olive oil; Fresh basil or thyme, for garnish; Salt and pepper, to taste; 1 garlic clove (optional, for rubbing on toast)

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This ricotta tomato sourdough toast is a fresh and flavorful breakfast or snack that feels like a café-quality dish made right in my kitchen. Creamy ricotta spread over toasted sourdough and topped with juicy cherry tomatoes, herbs, and a drizzle of olive oil—it’s simple, satisfying, and irresistibly good.

Why You’ll Love This Recipe

I love how quick and effortless this toast is to make while still tasting elevated and beautiful. It’s perfect when I want something savory, creamy, and bright, but don’t have a lot of time. The contrast of crunchy bread with cool ricotta and juicy tomatoes is everything. Plus, it’s easy to scale up for guests or dress up with additional toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sourdough bread slices
Whole milk ricotta cheese
Cherry or grape tomatoes
Olive oil
Fresh basil or thyme
Salt and pepper
Garlic (optional for rubbing on toast)

Directions

Toast the sourdough slices in a toaster, skillet, or under the broiler until golden and crisp.
If using garlic, rub a peeled clove over the warm toast for a subtle garlic flavor.
Spread a generous layer of ricotta cheese onto each slice.
Slice the cherry tomatoes in halves or quarters and pile them on top of the ricotta.
Drizzle with olive oil, then sprinkle with salt, pepper, and fresh herbs.
Serve immediately while the toast is still warm and crunchy.

Servings and timing

This recipe makes 2 servings and takes about 10 minutes total. It’s great for breakfast, brunch, or a light lunch.

Variations

Sometimes I add a drizzle of balsamic glaze for a tangy kick or top with a poached egg for extra richness. If I want a bit more crunch, I sprinkle toasted seeds or chopped nuts. I’ve even used whipped feta instead of ricotta when I’m in the mood for a sharper flavor. Roasted tomatoes also work great in colder months.

storage/reheating

This toast is best served fresh, but if I want to prep ahead, I store the ricotta and tomatoes separately in the fridge for up to 2 days. Then I just toast the bread and assemble when I’m ready to eat. I avoid refrigerating the toast fully assembled because the bread gets soggy.

FAQs

Can I use another type of bread?

Yes, but I stick with thick, sturdy bread like sourdough, multigrain, or country loaf to hold up to the toppings without getting soggy.

Can I use store-bought ricotta?

Definitely. I just make sure it’s whole milk ricotta for the best creamy texture. I sometimes whip it with a little olive oil or lemon zest to make it smoother.

What herbs work best?

Fresh basil is my favorite, but thyme, oregano, or chives all bring their own unique flavor. I use whatever I have on hand.

Can I make this vegan?

Yes, I use a plant-based ricotta alternative or homemade almond ricotta. Just make sure the texture is creamy enough to spread.

Is this good for a crowd?

Absolutely. I toast several slices at once and set up a DIY toast bar so everyone can build their own. It’s a hit at brunch parties.

Conclusion

Ricotta tomato sourdough toast is one of those simple pleasures I always come back to. With just a few fresh ingredients and 10 minutes of time, I get a dish that’s creamy, crunchy, savory, and full of flavor. It’s a staple in my kitchen when I want something fast but beautiful—and it never disappoints.