Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 slices of sturdy bread (such as sourdough or whole grain); 1 cup ricotta cheese; Salt and pepper, to taste; 2 cups vine-ripened tomatoes (more depending on size); Microgreens for garnish; Olive oil, for drizzling; Optional: Balsamic glaze for drizzling

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This recipe combines the creamy, delicate flavor of whipped ricotta with the fresh, juicy taste of vine-ripened tomatoes, all atop a slice of sturdy, toasted bread.

The addition of microgreens adds a touch of color and a burst of nutrients, making this dish not only delicious but also visually appealing and healthy.

It’s perfect for those days when you crave something light yet fulfilling. Let’s begin!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

4 slices of sturdy bread (such as sourdough or whole grain)
1 cup ricotta cheese
Salt and pepper, to taste
2 cups vine-ripened tomatoes (more depending on size)
Microgreens for garnish
Olive oil, for drizzling
Optional: Balsamic glaze for drizzling

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Instructions

Preheat Oven and Roast Tomatoes (20 minutes): Preheat the oven to 400 degrees and roast the tomatoes until they begin to blister. Remove from oven and set aside.
Toast the Bread (5 minutes): Toast the slices of bread until they are golden and crispy. You can use a toaster or a grill pan for added char and flavor.
Whip the Ricotta (5 minutes): While the bread is toasting, place the ricotta cheese in a mixing bowl. Using a hand mixer or a whisk, whip the ricotta until it’s smooth and has a lighter, airy texture. Season with salt and pepper to taste.
Assemble the Toasts (5 minutes): Spread a generous layer of whipped ricotta over each slice of toasted bread. Arrange the blistered tomatoes on top of the ricotta. Season the tomatoes lightly with salt and pepper.
Garnish and Serve: Sprinkle microgreens over the tomatoes for a fresh, vibrant finish. Drizzle a bit of olive oil over each toast, and if desired, add a drizzle of balsamic glaze for a touch of sweetness and acidity. Serve immediately.

Notes

This dish is a testament to the power of simple, high-quality ingredients coming together to create something truly special. For the best experience, choose ripe, flavorful tomatoes and fresh, high-quality ricotta.

The whipped ricotta can be flavored with lemon zest or herbs for an extra layer of taste.

This dish pairs wonderfully with a cup of coffee or a light, crisp white wine, making it versatile for any time of day. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 4g
Sodium: 200mg
Fat: 10g
Carbohydrates: 20g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg

Pair this with...

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Tuscan Kale Salad

Begin by removing the tough stems from the kale. Then, thinly slice the leaves into ribbons. Place the kale in a large bowl and give it a bit of a massage – yes, seriously! Rubbing the kale with your hands for a minute or two helps soften its texture and diminish its bitterness. Now, for the dressing, whisk together olive oil, lemon juice, a minced garlic clove, and a pinch each of salt and pepper. Pour the dressing over the massaged kale and toss well to coat. Scatter in a generous handful of roasted almonds, either whole or roughly chopped, and finish by topping the salad with shavings of parmesan cheese.

Roasted Artichoke Hearts

Start by preheating your oven to 400°F (200°C). If you're using fresh artichokes, trim off the stems and leaves, and scoop out the fuzzy choke, leaving only the heart. For a quicker option, you can use canned or jarred artichoke hearts — just make sure to drain and pat them dry. Spread the artichoke hearts on a baking sheet, ensuring they're not overcrowded. Drizzle them with olive oil and season with salt and pepper. Add some minced garlic, a squeeze of lemon juice, and perhaps a sprinkle of red pepper flakes for a touch of heat. Toss everything together to ensure the artichoke hearts are well-coated. Roast in the oven for 20-25 minutes, or until they're golden brown and slightly crispy at the edges. Once done, remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley or grated Parmesan, if desired.