Ingredients
Base Ingredients
- 4 slices thick-cut rustic bread (such as sourdough)
- 4 tsp olive oil (for brushing bread)
- ½ cup ricotta cheese
Tomato Basil Topping
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- ¼ cup fresh basil
- 4 tsp balsamic reduction
- ½ tsp kosher salt
- ½ tsp ground pepper
Corn Salsa Topping
- 2 ears leftover grilled corn
- ¼ red onion (thinly sliced)
- 1 tbsp oregano (chopped)
- 1 lime (zested and juiced)
- ½ tsp kosher salt
- ½ tsp ground pepper
Blackberry Honey Topping
- ½ cup fresh blackberries
- 4 tsp honey
- 2 tsp fresh chopped mint
Avocado Egg Topping
- 1 ripe avocado (sliced)
- 4 eggs (poached)
- ½ tsp red pepper flakes
- ½ tsp kosher salt
Fig and Pistachio Topping
- 4 tbsp fig jam
- 4 tbsp roasted salted pistachios (chopped)
- 4 tsp fresh chopped rosemary
- Pinch of kosher salt
Instructions
- Prepare the Bread: Slice the rustic bread into ½-inch thick slices. Brush each slice on both sides with ½ teaspoon of olive oil.
- Grill or Toast the Bread: For grilling, heat a grill or grill-pan to medium heat and place bread slices directly on the grates, cooking each side 1-2 minutes until lightly charred. Alternatively, toast on a hot skillet over medium-high heat for 2-3 minutes per side until golden brown.
- Spread Ricotta: Place grilled or toasted bread on a plate and spread 2 tablespoons of ricotta cheese evenly over one side of each slice.
- Make Tomato Basil Topping: Heat a 10-inch skillet over medium-high heat; add 1 tablespoon olive oil. When shimmering, add cherry tomatoes and sauté, shaking the pan occasionally, until tomatoes blister and begin to burst, about 5-6 minutes. Divide burst tomatoes over the ricotta toasts, then top each with 1 tablespoon fresh basil, 1 teaspoon balsamic reduction, and a pinch of salt and pepper.
- Prepare Corn Salsa Topping: Cut kernels off grilled corn and combine in a bowl with thinly sliced red onion, chopped oregano, lime juice and zest. Toss to combine, season with salt and pepper, then spoon mixture evenly over the ricotta toasts.
- Assemble Blackberry Honey Topping: Place 4-6 blackberries on each toast. Drizzle each with 1 teaspoon honey and sprinkle with fresh chopped mint.
- Prepare Avocado Egg Topping: Arrange avocado slices evenly atop the ricotta toasts. Top each with a poached egg and season with red pepper flakes and kosher salt.
- Make Fig and Pistachio Topping: Spread 1 tablespoon fig jam on each toast. Sprinkle with chopped roasted salted pistachios, fresh rosemary, and a pinch of kosher salt.
Notes
- Use thick-cut rustic or sourdough bread for best texture and hold.
- Poach eggs carefully to maintain yolk runniness for avocado toasts.
- Adjust salt and pepper to taste for each topping.
- Use leftover grilled corn for enhanced smoky flavor in the corn salsa.
- Balsamic reduction adds sweet acidity — substitute with balsamic glaze if unavailable.
- Variations can be served as individual toasts or combined on a platter for sharing.
- Brush bread lightly with olive oil to prevent sogginess while grilling or toasting.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast/Brunch
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
