I made these ricotta toast variations in the spirit of NYT Cooking’s “No-Recipe Recipes” and Food 52’s “Big Little Recipes.” You don’t need any exact measurements to make these, which I eat on repeat during the summer and early fall for breakfast and sometimes lunch. When served with a salad, these ricotta toasts are a satisfying and oh-so-colorful meal. (As my mom often says, we eat with our eyes!)
I used whole wheat sourdough from a local brand in this variation — Italian also works great. To make the peach one, I drizzled a spicy honey on top of the the ricotta before topping with peaches and basil. The other includes oregano, basil, cherry tomatoes, and light pinches of salt and pepper. Don’t skip the salt, as it makes all the difference in bringing out the flavor of the tomatoes.
How do you make your ricotta toast?Print
Simple Ricotta Toast Two Ways (Spicy Peach and Classic Tomato)
The beauty of dishes like this is that they don’t require a recipe — but if you’re someone who likes proportions, you can use the ones below as a guide.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- 2 slices bread, such as whole wheat sourdough or Italian
- 1/4 to 1/2 cup ricotta cheese
- 1 small peach, sliced
- 4 cherry tomatoes, halved, varying colors
- 3 leaves basil
- 1/4 tsp oregano
- Spicy honey
Toast bread and spread evenly with ricotta. Top one slice with sliced peaches, hot honey, and basil. Top the other with oregano, basil, and cherry tomatoes. Take a picture of your beautiful creation.