Ricotta and Tomato Toast
This is a quick and tasty breakfast to be enjoyed especially in tomato season.
- Servings: 1
Source: Everyday Food, July/August 2007
- 1 thick slice whole-wheat bread, lightly toasted
- 1/4 cup part-skim ricotta cheese
- 1/2 small heirloom or beefsteak tomato, sliced
- Fresh basil leaves
- 1/4 teaspoon olive oil
- Coarse salt and ground pepper
Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with salt and pepper.