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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


  1. Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with salt and pepper.

Reviews Add a comment

  • netha
    14 JUL, 2008
    Oops got a little fast with my submit button. To continue...salt and pepper. Your variation has moved to the top of my list.
  • netha
    14 JUL, 2008
    My favorite all time sandwich is homemade white bread with mayo and thick slices of home grown tomato with a little s
  • FouFolle
    12 JUL, 2008
    This reminds me of the meal my husband made for me when we first started dating, I think it was when I started falling in love with him. He used really sharp cheddar (we were living in UK then and cheddar there is generally much sharper than North Am). Granary toast, a smear of natural yoghurt, thinly sliced cheddar, fresh basil, sliced good tomatoes and fresh black pepper. Too delicious!
  • paintmencolorsofthearth
    10 JUL, 2008
    HOW YUMMY!!!!!! WOW!....i'm headed to the kitchen right now! Thanks for a quickie appetizer before a cool summer evening's meal! Using the many colors of tomatoes, now available...can you imagine the festive fare??