Marinated Tomato and Ricotta Toast
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Marinated tomato and ricotta toast is the answer when you want something that feels special without spending an hour in the kitchen. Fresh tomatoes, a quick marinade, and creamy basil ricotta come together on toasted sourdough for a breakfast or lunch that looks like it came from a cafe. Simple ingredients, big flavor.
The tomatoes are the star here. Letting them soak in a balsamic, lemon, and Dijon marinade for even just an hour makes a huge difference. The flavors build and deepen in a way that plain sliced tomatoes just can’t compete with. It’s one of those little tricks that makes a simple recipe feel thoughtful.
I love this toast in the summer when tomatoes are at their best, but honestly it’s good any time of year. If you’re a fan of fresh summer flavors, my marinated tomato and ricotta toast reminds me a lot of my grilled zucchini and burrata toast, another one that feels fresh and summery without much effort at all.
Why You’ll Love This Recipe
Fresh and flavorful: Marinated tomatoes bring a tangy, savory punch that plain fresh tomatoes just don’t have.
Make-ahead friendly: Both the ricotta spread and the marinated tomatoes can be prepped the night before, making this a quick assemble-and-eat situation.
Works for any meal: Breakfast, brunch, or a light lunch – this toast fits any time of day.
What I Love:
- What I Love: The whipped basil ricotta is so good you’ll want to put it on everything. Smooth, garlicky, fresh from the basil. It makes the whole toast feel like something you’d order at a restaurant.
Ingredient Notes and Substitutions
Tomatoes: Large slicing tomatoes work best here since they’re meaty and hold up well to the marinade. Beefsteak, heirloom, or roma are all great choices. In a pinch, halved cherry tomatoes work too, just reduce the marinating time to about 30 minutes.
Sourdough Bread: Sourdough gives this toast a sturdy base with a slight tang that pairs really well with the tomatoes. You can swap for any thick-cut bread you love, like ciabatta or a crusty whole grain loaf.
Ricotta: Full-fat ricotta blends up the smoothest and has the best flavor. You can use part-skim ricotta if that’s what you have – it will still taste great.
Balsamic Vinegar: Adds that slightly sweet, tangy depth to the marinade. You can use red wine vinegar in a pinch, though the flavor will be a little sharper.
Dijon Mustard: Just a teaspoon helps emulsify the marinade and adds a subtle savory kick. You won’t taste it on its own, but you’d miss it if it wasn’t there.
Fresh Basil: Used in both the marinade and the ricotta, fresh basil is key to this recipe. Dried basil won’t give you the same bright flavor, so try to use fresh if you can.
Sara’s Tip
Don’t rush the marinade! Even 30 minutes makes a difference, but if you can plan ahead and let the tomatoes soak for 1-2 hours, the flavor is so much better. The tomatoes soak up all that balsamic, lemon, and garlic goodness and it makes every bite more flavorful. I like to prep them the night before so this toast comes together in minutes in the morning.
Recipe FAQs
How long should I marinate the tomatoes?
A minimum of 30 minutes works, but 1-2 hours is the sweet spot. You can marinate them up to 12 hours ahead, which makes this a great make-ahead option. The longer they sit, the more the flavors develop.
Can I make the basil ricotta ahead of time?
Yes! The ricotta keeps well in the fridge for up to 3 days stored in an airtight container. It actually tastes great the next day after the garlic and basil have had time to meld..
What type of bread works best?
Sourdough is my top pick because the slight tang pairs beautifully with the marinated tomatoes. That said, any sturdy, thick-cut bread that toasts well will work. You want something that can hold up to the toppings without getting soggy right away.
Can I add other toppings?
Absolutely! A drizzle of balsamic glaze on top looks beautiful and adds extra sweetness. You could also add a fried egg on top for some extra protein. My avocado toast with roasted red pepper sauce and fried egg uses that same concept and it’s so good. Arugula is another great addition for a peppery bite.
Is this recipe good for meal prep?
The components are great for meal prep. Prep the ricotta and marinate the tomatoes ahead of time, then just toast the bread fresh when you’re ready to eat. Assembled toast is best enjoyed right away so the bread doesn’t get soggy.
Looking for more toast recipes to add to your rotation? There are so many fun ways to top a piece of good sourdough!
If you give this marinated tomato and ricotta toast a try, let me know your thoughts in the comments below.
Be sure to tag me on Instagram so I can see your creations!
From my kitchen to yours, happy toasting!
More Recipes You’ll Love
- Pear and Goat Cheese Toast with Arugula and Pomegranate
- Grilled Zucchini and Burrata Toast
- Caesar Salad Toast with Roasted Garlic and Parmesan Fried Egg
- Cherry Toast with Pistachios and Chocolate
Marinated Tomato and Ricotta Toast
Ingredients
- 4 large tomatoes (sliced)
- 2 pieces of toasted sourdough bread
- 4-5 fresh basil leaves (roughly chopped)
- Salt and pepper to taste
- 1 Garlic clove (minced)
- 2 tsp. Balsamic vinegar
- 1 tsp. Dijon mustard
- 2 tsp. Olive oil
- 1 Lemon (juiced)
Ricotta:
- 1 Cup Ricotta
- 1 tsp. Olive oil
- Handful of fresh basil (8-10 leaves)
- Salt to taste
- 1 small garlic clove
Instructions
- Combine the garlic, basil, olive oil, balsamic vinegar, Dijon mustard, lemon juice salt and pepper in a large dish. Stir together. Toss in sliced tomatoes. Cover and refrigerate for a minimum of 30 minutes and up to 12 hours (1-2 hours is the perfect time!).
- To make the ricotta, combine the ricotta, olive oil, basil, salt, garlic clove and basil in a food processor. Blend until smooth. Taste and add more salt or basil as desired. Refrigerate until ready to serve.
- To make the toast, spread a generous layer of the basil ricotta on a piece of toasted sourdough bread. Top with sliced tomatoes and a sprinkle of sea salt. Enjoy!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
