Ricotta and Fresh Tomato Toast

I made these ricotta and fresh tomato toast for lunch after picking up some beautiful ripe tomatoes recently. I used up a bit of leftover ricotta cheese that I doctored up with parmesan, basil, crushed red pepper flakes, and some sea salt & freshly cracked pepper. I toasted some baguette slices then rubbed raw garlic on them when they were warm & toasted. I slathered a thin layer of ricotta cheese on the garlic toast then placed a fresh tomato slice on top followed by a few fresh basil leaves, a bit of sea salt, and lots of black pepper. Simple. Quick. Tasty. My kind of lunch!

How to Make Ricotta and Fresh Tomato Toast

Preheat the oven to 350 degrees.

In a small bowl, combine the ricotta cheese with the parmesan cheese, chopped basil, crushed red pepper flakes and sea salt, and freshly cracked pepper, to taste; mix well and set aside.

Sliced the baguette then place the slices on a baking sheet. Bake for 4-5 minutes, or until toasted. Remove from the oven and immediately rub the raw garlic clove on one side of each toast.

Slather a thin layer of the ricotta mixture then lay down a tomato slice. Top with fresh basil leaves and some sea salt & freshly cracked pepper, to taste. Serve immediately. Enjoy.

Ricotta and Fresh Tomato Toast

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Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Course: Appetizer, Appies & Snacks

Cuisine: Italian

Servings: 2

Author: Pam

Ingredients

• ½ cup ricotta cheese
• 1 tbsp Parmesan cheese, finely grated, to taste
• 1 tbsp fresh basil, chopped
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper
• 4 slices of baguette
• 1 clove of garlic, peeled
• 2 ripe tomatoes
• fresh basil leaves

Instructions

• Preheat the oven to 350 degrees. 
• In a small bowl, combine the ricotta cheese with the parmesan cheese, chopped basil, crushed red pepper flakes and sea salt, and freshly cracked pepper, to taste; mix well and set aside. 
• Sliced the baguette then place the slices on a baking sheet. Bake for 4-5 minutes, or until toasted.
• Remove from the oven and immediately rub the raw garlic clove on one side of each toast. 
• Slather a thin layer of the ricotta mixture then lay down a tomato slice.
• Top with fresh basil leaves and some sea salt & freshly cracked pepper, to taste. Serve immediately. Enjoy. 

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