I’m interrupting my self-imposed summer break from this blog for an emergency toast update. A few weeks ago, on Instagram Stories, I posted my breakfast , as I repeatedly do much to Domenico‘s dismay. “Who can possibly care what you are having for breakfast?” (It’s just a variation on his “Who can possibly care that you’re having coffee for the millionth time?).
Well, as it turns out, at least when it comes to Ricotta and Tomato Toast, people do care.
First of all, I’m on Team Savory when it comes to breakfast. A lot of eggs happen. But also variations on toast. And since lately it’s been tomato-palooza, there has been a lot of that going on.
But on that fateful morning a few weeks back, I decided to add a bit of drama by actually showing how I made Ricotta and Tomato Toast. It’s obviously not rocket science, and I thought the most colorful bit was the pretty plate I used. But lo and behold, and about 100 messages later…it turns out people really love this Ricotta Toast thing.
In fact, they love it so much, that people have been sending me photos of their own!!
And if you think this is a direct attack on the supremacy of Avocado Toast? It is. (enough already!)
Anyway…a lot of those messages were asking me for the ‘recipe.’ So, here it is.
ricotta + tomato toast
Prep
Total
Yield 1
Ingredients
- 1 1/2-inch slice of rustic Italian bread
- Fresh ricotta (sheep milk if possible)
- 1 cup cherry tomatoes
- 6 basil leaves
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- Cut the tomatoes in half and place them in a small bowl and add salt, and olive oil, and the basil leaves. Stir well, but gently Let sit for at least 10 minutes, to let the juices develop.
- Toast your bread.
- When your bread is toasted, spread as much ricotta as you'd like on top. Ladle the tomatoes and their juices on top.
- Enjoy!!
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We do care! We love watching you pick your basil because we feel closer to that magical place. In fact, I will be pulling out my mocha maker shortly to make myself an Italian coffee. Until I get back there, I will be living through your stories and post! Love them!!
Thank you!!!
As a member of team savoury, I support this post. I love ricotta or mozzeralla on toast any time of the day. If I feeling a little sweet, I will top my ricotta toast when a spoonful of cherry preserves or what ever I have in the fridge,
Yes, ricotta plus honey or jam = instant dessert!!
Tell your husband that we do care…even if it is just a cup of coffee!
He’s sitting right here, and I just told him!!
I, for one , care what you have for breakfast…….sure gives me the opportunity to make mine more exciting!!
Had a super juicy tomatoes on Tuscan toast for lunch, with a little oil…….salt & pepper, might have to have it again for supper.
Our favorite August meal.
Take good care.
Cynthia
In fact, it’s not just a breakfast option, but good all day long!!
Sounds yummy.! And a great idea for a twist on bruschetta as well. Grazie, Elizabeth.
This looks amazing! Being that I’m not much of an egg eater and try to stay away from sweet things for breakfast, this is a wonderful alternative! Thanks!
Ricotta to the rescue!!
Hey, aren’t you supposed to be writing books-slash-on vacation? 🙂
This looks like a perfect summer evening meal–I just bought some excellent flat bread so, done!
Sidenote: My Italian page-a-day calendar says Aug 10th is the Hot Air Balloon Grand Prix (whew!), annually held in Todi! True ? If so, lucky you, it must be a beautiful sight.
Elizabeth, love your posts and the pictures are wonderful.
Sadly the hot air baloon event has been happening in Montefalco for the last few years. Hopefully it will move back to Todi next year.
Elizabeth, I just love this…tomatoes are Italy! Beauty is in the simplicity. Makes me miss tomatoes and summer in Italy. Loved the plate too!
Grazie mille!
Sharon Oldham
Thanks! The plate is from Sberna in Deruta.
I frequently have a similar breakfast. However a bit shocked you’ve had requests for the recipe! Surely tomato and ricotta on toast says it all???
I was surprised too, but there you are!
I LOVE seeing all your posts, especially food posts! Like many others, it’s our little escape back to Italy for the day. Really enjoyed the ricotta toast! Thank you!
All my favorite food groups. And agreed, enough avocado and fried egg toast! Enjoy the remainder of your holiday.
perfect as tomato season peaks! Buone Notte di San Lorenzo!
Trying this tonight Elizabeth. Made your chicken a la Romana last night. Fantastic! Great time for your zucchini salad too! The markets are bursting in New York! Thanks so much for all your suggestions and recipes.
I haven’t made that chicken for a while, thanks for the reminder!
Thanks Elizabeth for this recipe…had some extra ricotta and was not sure what I was going to do with it!
Oh, how funny……just the other day a sorta-client showed up earlier-than-expected (at 9 am; I work at home) and found me slicing up a tomato, which I was about put on two slices of toast with some plain-old mozzerella and usual black-pepper-salt/basil. Pretty simple, if you ask me. It’s just food.
She said “Oh….you’re already making lunch?”. I said “Umm…no, I had to get up at 3 am with a very sick, old dog….this is my breakfast….sorry?”
this isn’t at all the first time that I’ve wondered why I’m suddenly feeling somehow-obliged to apologize for eating something for breakfast that didn’t come in a box, isn’t as techni-colored as a 1960’s Disney cartoon…..and, no, does not have milk or Aunt Jemima’s syrup poured over it.
I’m lucky, I suppose; I didn’t grow up in a household in which certain things were “breakfast foods” (and otherwise to be shunned). You’re an American, Elizabeth…..don’t you recall the days when everyone recoiled in horreur at the thought of serving eggs (quiche, actually) for anything other than breakfast or, at a stretch, “brunch”?…….
amusedly, and thanks for the obviously evocative posting,
david Terry
Hillsborough, NC