End of tomato season usually means an overabundance of tomatoes in my house. Morning, noon, and night we have to incorporate them somehow! We definitely let the garden slack this year but we still have beautiful tomatoes coming out of the overgrown mess.
Good thing I have family that loves tomatoes. My daughter will eat a pint of cherry tomatoes for dinner if I let her (sometimes I do) and my husband grew up with a big Italian family so he essentially has tomato sauce running through his veins.
Last week, tired of the same old thing for breakfast and inspired by the odd ingredients in my refrigerator, I decided to whip up something new for a relaxed Sunday morning. The fresh heirloom tomatoes from our garden definitely are the star of the show, but if you do not have access to fresh tomatoes grocery store vine ripe tomatoes will do (I SUPPOSE).
Mind you- to never keep your tomatoes in the refrigerator. It destroys critical flavor-enhancing genes.
I made these for breakfast but they could also be a lunch or appetizer easily. Tomato, basil, cheese, and bread are so versatile. You can never go wrong! Do you have any offbeat breakfast go-to’s? I’d love to hear about them in the comments!
Ricotta Tomato Toast
- Sliced sourdough bread, about 4 for two people
- 4 Tbsp Ricotta
- 2 medium tomatoes, cut into medium-thin slices about 6
- half a lemon, zested and juiced
- A handful of fresh basil leaves, chopped
- salt and pepper
Whip ricotta, lemon zest and lemon juice in a stand mixer with the whisk attachment for about 3-5 minutes until creamy. Meanwhile, toast bread until desired…toastiness?
To assemble- spread ricotta on toast, sprinkle basil and layer with tomatoes on top. Salt and pepper tomatoes to taste. Serve with a big cup of coffee and call it a good morning 😉