Ricotta and Fresh Tomato Toast

I made these ricotta and fresh tomato toasts 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 while hot, then slathered a thin layer of ricotta cheese on the garlic toast, and 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!

Ricotta and Fresh Tomato Toast

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

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, sea salt, and freshly cracked pepper, to taste; mix well and set aside.

Slice 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.