How I Stumbled Into This Simple Lunch

The first time I put ricotta on toasted sourdough with tomatoes, it felt like cheating. I was rushing home with a bag of sun-warm tomatoes from a farmers market and a loaf of sourdough that crackled when I tapped it. That evening I improvised with ricotta cheese I already had in the fridge and some basil from my windowsill, and within minutes I had a bright, crunchy plate that tasted like late summer. If you are the sort of person who loves ricotta in more composed dishes, you might enjoy the same warmth I get from just a spoonful on bread—it’s the same cozy feeling I chase with baked spinach and ricotta stuffed shells on a chilly night.

This is truly 5-Ingredient Ricotta and Tomato Sourdough Toast in spirit and name. I love it because it is honest: sourdough bread, ricotta cheese, tomatoes, fresh herbs like basil or parsley, olive oil, and a little salt and pepper. That handful of things makes something that feels special without fuss.

The Ingredients I Always Keep On Hand

I keep a jar of ricotta, a good olive oil, and a small bunch of basil or parsley in rotation. The bread matters less than the contrast between crisp and creamy, so sourdough bread is my go-to because the tang and chewy crumb stand up to juicy tomatoes. I also find that a ripe tomato, whether it’s a large beefsteak, a sweet cherry, or a slightly tart heirloom, makes all the difference. If you like tomatoes roasted, this recipe pairs wonderfully with the same flavors in other dishes—try it alongside a warm tray of one-pan baked feta with tomatoes and chickpeas for a bigger weekend spread.

I never measure precisely for this. The rhythm goes like this in my kitchen: 1. Toast slices of sourdough bread until crispy. 2. Spread a generous layer of ricotta cheese on each slice. 3. Top with sliced tomatoes. 4. Drizzle with olive oil and sprinkle with fresh herbs, salt, and pepper. 5. Serve immediately and enjoy. Saying that out loud makes it sound formal, but when I make it I do every step with the same absent-minded joy as buttering toast.

Walking Through the Toast

Start by toasting the sourdough until you hear the edges crackle and you can see tiny bubbles of golden brown on the surface. The sound is part of the pleasure. While the bread is getting happy, slice your tomatoes so they’re thick enough to feel substantial but thin enough to fold gently over the ricotta. Spread a generous layer of ricotta cheese on each slice; I like whole-milk ricotta for its richness because it melts slightly into the warm toast and becomes almost custardy. When I layer the tomatoes on top, I press them down lightly so the juices mingle with the cheese but do not make the bread soggy.

A little drizzle of olive oil is not optional for me. It adds silk and rounds out the acidity of the tomatoes. Then scatter torn basil leaves or chopped parsley, and finish with salt and pepper. If you are wondering how to know when it is done right, look for three things: the bread must be crisp and audible when you bite, the ricotta should be spread smoothly and still creamy rather than dry, and the tomatoes should glisten without puddles of juice. When those come together, that first bite is bright, creamy, and crunchy all at once.

Little Tricks That Change Everything

I have a handful of small habits that save this toast for me on busy mornings or lazy dinners. One: use day-old sourdough if you have it—slightly drier bread toasts into a better crunch. Two: if your tomatoes are very juicy, lay them on a paper towel for a minute and sprinkle a pinch of salt to draw out excess moisture before assembling. Three: warm the ricotta for a few seconds in the microwave or stir in a teaspoon of olive oil to make it silkier and easier to spread. Four: zest a bit of lemon into the ricotta if you want a citrusy lift that plays beautifully against the tomato. These are the kinds of things learned by doing, and they make a big difference for a five-ingredient dish.

I also learned the hard way that assembly is timing. This is best eaten right away. If you want to make parts ahead, toast the sourdough and keep it separate from the ricotta and tomatoes. Reheat or re-toast the bread to bring back the crunch and assemble at the last minute. For ideas on making breakfast with bread in fun ways, I sometimes switch the vehicle entirely and think about recipes like a french toast breakfast sandwich when I want to push the envelope.

Ways to Make It Your Own

There are a couple of simple variations I return to when mood or pantry dictates. One is to swap ricotta for whipped feta or burrata if I have a few more minutes and guests to impress; the creamy tang changes the tone but keeps the same structure. Another is to add a drizzle of honey and a scatter of cracked black pepper for a sweet-salty twist that makes this a lovely brunch bite. If I want it heartier, I sometimes layer on a handful of arugula or a few slices of prosciutto.

If you want to experiment with different breads, this recipe is forgiving. I once tried it on a slice of pandoro during the holidays and it felt indulgent in a different way; soft, enriched bread meets the same simple toppings and the result was surprisingly delightful. That memory reminds me how versatile the idea is, whether you are making a quick lunch or riffing for a dinner party. For a playful holiday spin, I read about creative french toast takes and sometimes borrow an idea from here when I want something festive.

What to Serve and How to Save the Rest

I often serve this toast alongside a green salad, a bowl of soup, or a soft-cooked egg. It pairs wonderfully with chilled white wine or a robust coffee depending on the hour. If I have leftovers, I do not try to keep assembled toast more than a day in the fridge because the bread will lose its crunch. Instead I store components separately: ricotta in a sealed container, tomatoes sliced and wrapped, and the bread toasted and cooled on a rack. Re-toast the bread to restore crispness and reassemble. Leftover ricotta will happily become pancakes, a pasta sauce, or another quick spread for crackers.

A couple of quick variations to try next time: add chopped olives and oregano for a Mediterranean edge, or sprinkle crushed red pepper and a squeeze of lemon for brightness. If you want a sweeter breakfast option, a spoonful of ricotta with sliced strawberries and a drizzle of honey is an easy flip that I first saw as a quick recipe and keep fond memories of as a summer morning treat. For inspiration on that sweeter ricotta toast, I sometimes look up quick recipes like this holiday bread idea for format, though I keep the toppings simple.

Conclusion

If you want to compare a very similar simple recipe, I like how this Tomato Ricotta Toast Recipe (4 Ingredients) presents the essentials with clear photos. And if a sweet ricotta toast ever tempts you, this short guide to a Quick and Easy 5-Minute Strawberry Ricotta Toast Recipe shows how just one small swap turns lunch into dessert.