Food & Cooking Recipes Appetizers Finger Food Recipes Ricotta and Tomato Toast 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 1 This is a quick and tasty breakfast to be enjoyed especially in tomato season. Ingredients 1 thick slice whole-wheat bread, lightly toasted ¼ cup part-skim ricotta cheese ½ small heirloom or beefsteak tomato, sliced Fresh basil leaves ¼ teaspoon olive oil Coarse salt and ground pepper Directions Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with salt and pepper. Rate it Print