Pesto Ricotta Toast
Treat yourself to this scrumptious, savory toast topped with marinated tomatoes, and creamy cheese!
Servings: 4 servings
Calories: 340kcal
Ingredients
For Marinated Tomatoes:
- ½ pound (227 grams) cherry tomatoes (or grape tomatoes)
- 1 tablespoon extra virgin olive oil
- ½ tablespoon fresh lemon juice (1 ½ teaspoons)
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ teaspoon kosher salt
- 1 tablespoon thinly sliced fresh basil (or other herbs)
For Pesto Ricotta:
- 1 clove garlic
- 2 tablespoons nuts (such as pine nuts or walnuts)
- 1 cup fresh basil leaves (lightly packed)
- 2 tablespoons shredded Parmesan cheese
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- zest from ½ lemon (optional)
- ¼ cup ricotta cheese
For Toast:
- 4 slices sourdough bread (see note)
- 2 ounces goat cheese, crumbled (or feta, fresh mozzarella, etc.)
Equipment
- Toaster
Instructions
Prepare Marinated Tomatoes:
- Cut tomatoes in half, or in quarters, depending on their size. Place in a medium bowl.
- Add olive oil, lemon juice, garlic, red pepper flakes, and salt. Mix well, then season with additional salt, to taste.
- Let tomatoes marinate while you prepare the pesto ricotta. Stir in basil just before serving.
Prepare Pesto Ricotta:
- Place garlic cloves and nuts in food processor, then mince.
- Add basil, Parmesan, olive oil, salt, and lemon zest to food processor; process until pureed. (Scrape down the sides of machine as needed, to ensure everything is well blended.)
- Mix in ricotta, blending until smooth. Then season generously with additional salt, to taste.
Assemble Toasts:
- Using a toaster, toast sliced sourdough bread.
- Top each toast with 2 tablespoons ricotta pesto, followed by ¼ cup marinated tomatoes (you will probably have extra tomatoes). Sprinkle goat cheese over tomatoes.
- Serve toasts immediately. Enjoy!
Notes
Servings - This recipe makes 4 small toasts, which will serve 2 to 4 people. To serve 4, pair the toasts with a small salad or other side dish. For 2 people, serve 2 toasts per person, and dinner is done!
Tomatoes - Half a pound of grape tomatoes is about 1 ½ cups whole tomatoes.
Pesto Ricotta - If you'd prefer to use store bought pesto (or you've already made your own pesto), you will need ¼ cup.
Bread - I used a small sourdough loaf for this recipe, which yielded small slices. If you're using a large, round loaf (boule), I'd recommend using 2 large slices of bread (instead of 4). You can cut larger slices in half when making the toasts, if you prefer.
More Tips - Check out the info before this recipe card for helpful tips, variations, serving suggestions, and more!
Nutrition
Calories: 340kcal
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