Description
Creamy whipped ricotta layered on crisp sourdough toast, topped with blistered cherry tomatoes, buttery white beans, and fresh basil. A vibrant, satisfying dish perfect for brunch or a light dinner.
Ingredients
Scale
- 4 slices Sourdough Bread
- 1 cup Whole Milk Ricotta
- 1 cup Cherry Tomatoes
- 1 cup Butter Beans (cooked or canned, drained)
- 2 tablespoons Olive Oil
- A handful Fresh Basil Leaves, chopped
- Salt and Pepper to taste
- 1 clove Garlic, minced (optional)
Instructions
- Preheat your toaster or oven to medium-high. Warm a skillet over medium heat if using.
- In a bowl, whip the ricotta with a fork or whisk until smooth and airy. Season with salt and pepper.
- Heat olive oil in a skillet. Add cherry tomatoes and sauté until blistered and split. Stir in beans and garlic, if using, until warmed through.
- Toast the bread slices until golden and crisp.
- Spread each toast with a generous layer of whipped ricotta.
- Top with the warm tomato and bean mixture, letting some juices soak into the toast.
- Drizzle with olive oil, sprinkle with chopped basil, and season with salt and pepper.
- Serve immediately while warm.
Notes
- Use whole milk ricotta for the best creamy texture.
- Toast bread just before serving to keep it crisp.
- Add chili flakes for a touch of heat.
- Prep the components ahead and store separately for quick assembly.
Nutrition
- Serving Size: 1 toast
- Calories: 350
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: ricotta toast, whipped ricotta, cherry tomatoes, butter beans, vegetarian toast, savory brunch