Garlic Tomato Toast

Tomato Toast

Our Garlic Tomato Toast is absolutely delicious. It’s fresh, healthy, and light. This recipe uses succulent, ripe tomatoes as well as fresh basil. One of my favorite things about the summer is fresh produce. Anyone with a garden knows that this time of year means a overflowing bowl of tomatoes. And there are few things better! While tomatoes can be found in grocery stores year round, there’s something special about tomato season; they’re juicier, bigger, and more flavorful.

Let’s talk through this quick and easy recipe.

Garlic Bread

The first step is to make garlic bread. We used slices of a fresh sourdough loaf from our local bakery, but you can use whatever you have. The most important this is to use our Fresh Churned Garlic Butter. It’s got a great garlic flavor, as well as fresh herbs and Parmesan cheese.

Rather than broiling, we’re baking the garlic bread. While we want to melt the butter, we also want the bread to be toasted, so it can withstand the moisture of the ricotta and tomatoes.

Ricotta and Tomatoes

Ricotta cheese is smooth, creamy, and frankly, a little bland. Season some ricotta with salt and pepper (taste often). Then spread it over the cooled slices of garlic bread.

Top it off with some fresh tomato slices and a sprinkle of fresh basil. It’s the perfect bite!



Garlic Tomato Toast

Recipe by Chef ShamyCourse: Sides, Snacks


Prep time


Cooking time




  • 1 loaf sourdough bread

  • 3 oz Fresh Churned Garlic Butter, softened

  • 1 cup ricotta cheese

  • Salt and pepper, to taste

  • 2-3 tomatoes, sliced thick

  • Fresh basil leaves, chopped, to garnish


  • Preheat oven to 350° F.
  • Slice sourdough bread, then arrange slices on a baking sheet. Brush each piece of bread with Garlic Butter, making sure to spread to the edge.
  • Bake at 350° F for 5-10 minutes, or until bread is slightly crisp and butter is melted.
  • Allow garlic bread to cool completely.
  • Meanwhile, mix ricotta cheese with salt and pepper, to taste.
  • Spread a small dollop of ricotta on each piece of cooled garlic bread.
  • Top with tomato slices and fresh basil.
  • Serve.