Ricotta and Tomato Sourdough Toast (Easy Savory Breakfast)

Ricotta and tomato sourdough toast became my go-to breakfast last summer when I was drowning in garden tomatoes and desperately needed something other than another batch of sauce. It’s deceptively simple—just toasted sourdough with creamy ricotta and juicy tomatoes—but something magical happens when these basic ingredients come together. I’ve made this approximately 47 times since then (conservative estimate) and somehow never get tired of it. The contrast between the tangy bread, creamy cheese, and acidic tomatoes just hits all the right notes first thing in the morning.

How This Breakfast Saved My Mornings

I used to be terrible at breakfast. Like, embarrassingly bad. For years, I’d either skip it entirely or grab something processed and unsatisfying. Then I’d wonder why I felt like garbage by 10am. My partner kept telling me I needed something with actual nutritional value, but I maintained that I “wasn’t a breakfast person” (translation: too lazy to cook before coffee).

Then last August, during a heatwave when turning on the stove seemed criminal, I threw together some leftover sourdough, the container of ricotta I’d bought for lasagna, and garden tomatoes that were threatening to go bad. I added a drizzle of olive oil, some salt, and ate it standing at the counter. It was a total lightbulb moment. The whole thing took maybe 3 minutes, tasted amazing, and actually kept me full. I texted my sister immediately: “I think I just accidentally solved breakfast???” She was skeptical until she tried it herself and now makes her own version with whatever bread she has around. It’s not fancy or original, but it changed my morning routine completely.

Ingredients for ricotta and tomato sourdough toast

Let’s talk about what makes this simple breakfast so satisfying. The beauty here is that you only need a few ingredients, but the quality really matters. Since there are so few components, each one needs to pull its weight. That said, I’ve made this with less-than-perfect ingredients plenty of times (hello, winter tomatoes) and still enjoyed it. Perfection shouldn’t be the enemy of actually making breakfast.

If you’re shopping specifically for this recipe, I’d put my money toward good ricotta and tomatoes first. The bread is important too, but even slightly stale sourdough can be rescued with proper toasting. And if you want to level up the whole experience, investing in a decent olive oil will transform everything it touches.

Sourdough Bread

The foundation of our toast—and it really does matter what bread you use. Sourdough brings a subtle tang that plays beautifully against the creamy ricotta. I prefer a loaf with a tight crumb (not too many huge holes) so the ricotta doesn’t fall through, but use whatever you have. Day-old or even slightly stale sourdough works perfectly fine since you’ll be toasting it anyway. No sourdough? Regular crusty bread is fine too, but you’ll miss that signature flavor complexity.

Whole Milk Ricotta

Please, please don’t use the grainy, watery stuff in the plastic tub if you can help it. Splurge on the good whole milk ricotta—it’s creamier, sweeter, and makes a massive difference. I like Calabro brand if you can find it, but Bel Gioioso is more widely available and still good. In a pinch, you can drain regular supermarket ricotta in a fine mesh strainer for 30 minutes to improve the texture. Let it come to room temperature for the best flavor and spreadability.

Ripe Tomatoes

In summer, this is easy—use whatever smells amazing at the farmers market or from your garden. In winter, cherry or grape tomatoes tend to have better flavor than the watery, pale regular tomatoes. I’ve even used good quality canned, drained San Marzanos in desperate times! The key is finding tomatoes with actual flavor and not too much water content. If they’re extra juicy, slice them and let them sit on a paper towel for a few minutes before assembling your toast.

Extra Virgin Olive Oil

This is where a drizzle of something good makes all the difference. I keep a decent bottle specifically for finishing dishes (versus cooking). You only need a little bit, so the cost per serving is minimal. The fruity, peppery notes really elevate the other ingredients. California Olive Ranch is my go-to affordable option that still has good flavor. If olive oil isn’t your thing, a little melted butter works too.

Flaky Sea Salt

I resisted buying “fancy salt” for years, then finally caved and bought Maldon, and now I’m annoyingly evangelical about it. The texture and flavor burst you get from those crunchy flakes is worth it. That said, kosher salt works perfectly fine too. Just don’t use fine table salt—it’s too harsh and dissolves immediately without giving you that pleasant crunch.

Instructions for ricotta and tomato sourdough toast

The beautiful thing about this breakfast is how simple it is to prepare, even when you’re barely functional before coffee. The entire process takes less than 5 minutes, but there are still ways to mess it up (trust me, I’ve found them all). The order of operations matters more than you’d think—putting tomatoes directly on the bread leads to soggy sadness, and not toasting the bread enough means structural collapse when you bite into it.

Think of this as a construction project with structural integrity concerns. The bread needs to be sturdy enough to support the toppings, the ricotta acts as a protective barrier between bread and juicy tomatoes, and the toppings need to be balanced so you get a little bit of everything in each bite.

Toast the sourdough until properly golden.

This is not the time for lightly toasted bread. You want it golden brown and crispy enough to hold up to the toppings without getting soggy. I usually go a shade darker than I would for regular toast. Use a toaster, toaster oven, or even a dry skillet if you’re feeling fancy. If your bread is particularly thick, you might need to toast it twice. One time I tried to rush this step and ended up with sad, soggy toast that collapsed when I picked it up. Learn from my mistakes and toast properly!

Let the toast cool slightly before assembling.

I know you’re hungry, but give your toast about 30 seconds to cool down before adding the ricotta. If the bread is too hot, the ricotta will melt too much and get runny. While it’s cooling, this is the perfect time to slice your tomatoes if you haven’t already. I’ve skipped this cooling step when in a hurry, and while it’s not disastrous, the texture is definitely better when you have patience (unlike me most mornings).

Spread a generous layer of ricotta on the toast.

Don’t be stingy here—you want a substantial layer, about 1/4 inch thick or so. Spread it edge to edge to create a protective barrier that helps prevent the bread from getting soggy from tomato juice. The ricotta should be at room temperature if possible, which makes it spread more easily without tearing the bread. If it’s cold from the fridge, stir it vigorously first to loosen it up. Sometimes I add a tiny pinch of salt to the ricotta if it’s particularly bland.

Arrange sliced tomatoes on top of the ricotta.

Layer your tomato slices so they cover most of the surface but don’t overflow. For cherry tomatoes, I usually cut them in half or quarters depending on size. For larger tomatoes, 1/4-inch slices work well. If your tomatoes are super juicy, you might want to blot them quickly on a paper towel before adding them to the toast. I’ve had the unfortunate experience of tomato juice running down my arm while eating—tasty, but messy, especially when you’re trying to look professional on a morning Zoom call.

Finish with olive oil, salt, and any extras.

Drizzle about a teaspoon of good olive oil over the top—you want enough to taste it but not so much that it pools and makes everything soggy. Sprinkle with flaky sea salt right before eating (if you do it too far in advance, it dissolves). This is also where you can get creative with additions: a grind of black pepper, red pepper flakes for heat, fresh basil or chives from the garden, a drizzle of honey (surprisingly good!), or even a splash of balsamic glaze if you’re feeling fancy.

Tips & Variations for ricotta and tomato sourdough toast

Need to make this ahead? Toast the bread and keep it uncovered at room temperature for up to an hour. Store the sliced tomatoes and ricotta separately, then assemble just before eating. For a portable version, toast the bread a bit darker than usual and assemble right before leaving—it holds up surprisingly well for about 20 minutes. Try seasonal variations: peaches instead of tomatoes in summer, roasted mushrooms in fall, or avocado any time of year. For a protein boost, add a soft-boiled egg on top or crumble some crispy bacon over everything.

Final Thoughts on ricotta and tomato sourdough toast

This humble ricotta and tomato sourdough toast has honestly changed my relationship with breakfast. It’s simple enough that I actually make it on busy mornings, but satisfying enough that I don’t find myself raiding the snack drawer at 10am. The best recipes aren’t always the most complex ones—sometimes they’re just the ones you’ll actually make again and again.

If you try this, I’d love to know what variations you come up with! Are you a purist who sticks to the basics, or do you load it up with extras? Drop a comment below or tag me in your creation. Breakfast solidarity, friends!