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Ricotta Tomato Toast

ricotta tomato toast

It’s tomato season and I’m always looking for ways to celebrate this juicy summer fruit in all its glory. This ricotta tomato toast hardly requires a recipe, but it’s so wonderful in its simplicity that it deserves a post of its own. 

The secret to a great final product lies in the ingredients, so make sure to pick the right tomatoes! Heirloom works great here, but feel free to go with a different type. Season as you go, so you end up with a perfectly seasoned toast. 

ricotta tomato toast
ricotta tomato toast

Another little secret that brightens up this toast and any sandwich for that matter, is basil olive oil. I love having it on hand for things like that, it’s so vibrant and so easy to make. I usually do about 1/4 cup olive oil and a handful of basil leaves. Blanch for about 20 seconds, no more than that so they don’t lose their vibrant color, shock it in ice water to stop the cooking process. Add to a blender along with the olive oil, and blend until smooth. Strain, transfer to an air tight container, then drizzle on salads, sandwiches, eggs, anything!

As for the bread, a good old sourdough or any crusty bread works best here. I personally like toasting my bread in a hot skillet with olive oil, until golden brown, but using a toaster is just fine. Boring, but fine. Lol jk!! 

If you make this Ricotta Tomato Toast please be sure to leave a comment and tag me on Instagram! I’d love to hear from you and I love responding to every comment.

ricotta tomato toast

Ricotta Tomato Toast



Prep time




  • 1 heirloom tomato

  • 1 mini cucumber

  • 2 slices crusty bread, toasted

  • 1/4 - 1/2 cup ricotta

  • 1/4 cup olive oil

  • 1 cup basil leaves, plus more for garnish

  • flaky salt and black pepper

  • fresh dill, optional for garnish


  • Prepare the ingredients: slice the tomato, and using a vegetable peeler or mandolin, finely slice the cucumber lengthwise. Toast the bread.

  • Make the basil olive oil: bring a small pot of water to a boil. Meanwhile, prepare a bowl of ice water. Add basil leaves to boiling water and blanch for 20 seconds. Immediately remove leaves from boiling water and shock in prepared ice water bath to stop cooking process.

    Drain it from ice water bath and place leaves on a kitchen towel to remove some of the excess liquid. Add olive oil and blanched basil leaves to a blender and blend until smooth. Strain and transfer to an air tight container. Refrigerate for up to 1 week and use the leftover on salads, eggs, or sandwiches.

  • Assemble the toast: spread a good amount of ricotta evenly over toast slices. Season with salt and pepper, and drizzle with basil olive oil. Top with sliced cucumbers and tomatoes; season with flaky salt and black pepper. Drizzle with more basil olive oil. Garnish with basil leaves and fresh dill, if desired. Serve.

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