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Ricotta Toast

Herbed Ricotta Toast

Creamy ricotta whipped with fresh herbs on toasted sourdough creates a bright, protein-rich breakfast, brunch, or light dinner. Quick to assemble, it’s balanced with silky cheese, crunchy bread, and optional warm toppings like garlic-sautéed tomatoes or roasted peppers.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 Servings
Course: Breakfast, Brunch, Light Dinner
Cuisine: Quick, Vegetarian, Western
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup ricotta cheese full-fat or part-skim
  • 4 slices sourdough or hearty loaf or baguette rounds
  • 2 tsp lemon juice
  • Pinch salt and ½ tsp black pepper
  • 1 tbsp olive oil plus 1 tsp for finishing
  • 1 clove garlic halved
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped scallions
  • Optional toppings: ½ cup cherry tomatoes roasted peppers, lemon zest, balsamic drizzle

Method
 

  1. Whip ricotta in a bowl until smooth.
  2. Fold in chopped herbs, 1 tsp lemon juice, pinch salt, and ½ tsp pepper; taste and adjust with extra lemon if desired.
  3. Broil or grill bread slices 1–2 minutes per side until deeply golden with a faint crackle.
  4. Rub hot bread with halved garlic to infuse gentle aroma.
  5. Heat 4 tbsp olive oil in a small pan and sauté cherry tomatoes or other toppings until softened and glossy.
  6. Spread herbed ricotta thickly on warm bread slices.
  7. Spoon warm toppings over cheese and drizzle with 1 tsp garlic-infused oil.
  8. Finish with a crack of black pepper and a light squeeze of lemon if desired.
  9. Serve immediately while bread is crisp and cheese is cool but soft.

Notes

Use part-skim ricotta for a lighter bite or full-fat for richer creaminess. Toast bread until it crackles slightly to hold moist toppings. Mix and chill the cheese in advance for convenience, then assemble warm slices just before serving for optimal texture.