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ricotta and sun-dried tomato toasts arranged wide in landscape orientation on a marble board, fluffy white ricotta topped with deep red tomatoes and basil, natural light, shallow depth of field, a small bowl of olive oil blurred behind

Ricotta and Sun-Dried Tomato Toasts

Whipped ricotta and chopped sun-dried tomatoes with basil on toasted bread.
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Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 12 toasts
Ingredients Method

Ingredients
  

  • 12 baguette slices
  • 1 cup ricotta
  • 1/2 cup sun-dried tomatoes chopped
  • 12 fresh basil leaves
  • 2 tbsp olive oil
  • 1 tbsp lemon zest

Method
 

  1. Heat oven to 400F. Brush baguette slices with olive oil and toast for 6 to 8 minutes.
  2. Whip the ricotta with lemon zest and a pinch of salt until fluffy.
  3. Spread the ricotta generously on each toast.
  4. Top with chopped sun-dried tomatoes and a basil leaf.
  5. Drizzle with a little olive oil and serve.