Whipped Ricotta and Tomato Toast

A vibrant, savory artisan toast featuring pan-crisped sourdough, creamy whipped whole milk ricotta, juicy fresh tomatoes, and a generous sprinkle of everything bagel seasoning and olive oil.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings: 4 Slices

Course: Breakfast, Brunch, Lunch, Snack

Cuisine: American, Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

The Base & Spread

4 thick slices Artisan Sourdough Bread
1 cup Whole Milk Ricotta Cheese
1 tablespoon Extra Virgin Olive Oil For whipping, plus extra for toasting
1/4 teaspoon Kosher Salt For ricotta, plus extra for tomatoes
1/2 teaspoon Lemon Zest Freshly grated (optional)
1 clove Garlic Cut in half, for rubbing toast (optional)

Toppings

2 medium Ripe Tomatoes Heirloom or Roma, sliced 1/4-inch thick
2 tablespoons Everything Bagel Seasoning
1 pinch Black Pepper Freshly ground
2 sprigs Fresh Thyme Or microgreens, for garnish

Equipment

Food processor or mixer
Skillet
Serrated knife

Method

In a food processor, blend the ricotta cheese, 1 tablespoon of olive oil, 1/4 teaspoon salt, and lemon zest for 1-2 minutes until smooth and whipped. Set aside.
Heat a skillet over medium heat. Lightly brush sourdough slices with olive oil and toast for 2-3 minutes per side until golden and crisp.
Immediately after removing from the pan, lightly rub the cut side of the garlic clove over the hot toast. Let cool for 1-2 minutes.
Spread a generous, thick layer of the whipped ricotta onto each slice of toast.
Layer the fresh tomato slices over the ricotta.
Sprinkle the tomatoes with a tiny pinch of salt and pepper, then generously cover with Everything Bagel Seasoning.
Finish with a drizzle of extra virgin olive oil and a garnish of fresh thyme leaves. Serve immediately.

Notes

Do not assemble the toast ahead of time or the bread will become soggy. Whip the ricotta in advance and keep it in the fridge for quick assembly.