Summer Ricotta Tomato Toast

Serves 1

Ingredients

• 1 slice of bread, toasted (I used sourdough)

• 1/2 cup whole milk ricotta

• A handful of cherry tomatoes, diced

• 4–5 basil leaves, chiffonade

• 2 tablespoons olive oil, plus more for drizzling if desired

• A sprinkle of dried oregano

• Salt and pepper, to taste

• Balsamic glaze, to taste, if desired

Directions

1. In a bowl, combine the diced cherry tomatoes, basil, olive oil, dried oregano, salt, and pepper. Set aside.

2. In a separate bowl, add the ricotta and whisk until smooth, creamy, and slightly aerated. Transfer to a piping bag or zip-top bag.

3. To assemble, take your toasted bread and pipe the ricotta on top in a zigzag motion.

4. Spoon the tomato-basil mixture over the ricotta.

5. Finish with an extra drizzle of olive oil, balsamic glaze, dried oregano, salt, and pepper, if desired.