This easy tomato tartine has tomatoes at their peak of ripeness on a bed of creamy, basil-infused whipped ricotta cheese that's slathered on toasted crusty bread. Ready in 10 minutes!
It's summer and it's hot and we need a no-cook, cold lunch or dinner that smacks you in the face with flavor. Enter the tartine, just a fancy name for that open-faced sandwich you've been making your whole life.
Use your favorite tomato variety, or try a mix of several for incredible color and flavor like I do on my tomato puff pastry tart.
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Tomato tartine ingredients
- Fresh tomatoes: Use heirloom tomatoes of any color, your favorite slicing tomatoes from the garden, roma tomatoes, even cherry tomatoes will work. If you have lots and lots of cherry tomatoes (because that's the way it tends to go) try this simple cherry tomato pasta.
- Ricotta cheese, fresh basil, lemon zest, olive oil: Ricotta is a blank canvas that has a milky flavor. We're going to whip the ricotta in the food processor along with the basil and lemon zest to infuse it with flavor. The olive oil makes the texture silky and creamy.
- Crusty bread: Try a white Italian loaf, a country French boule, sourdough, or even ciabatta.
*Ingredients with measurements are listed in the recipe card below.
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How to make tomato tartines
Step 1: Toast the bread in the toaster, or under the broiler. (Don't walk away if it's under the broiler, it happens fast.) Meanwhile use a good chef's knife to slice the tomatoes about ยผ-inch thick.
Step 2: Use a microplane grater to zest the lemon, then add it, the ricotta, basil, salt, and olive oil to a food processor and process on high until the basil is finely chopped and the texture is smooth.
Step 3: Spread the ricotta on the toasted bread, top with sliced tomatoes, fresh basil leaves and sea salt. Drizzle with more olive oil and serve.
Debra's Details: A tomato tartine is simple summer perfection!
- Only 4 ingredients!
- Ready in 10 minutes!
- Use whatever kind of tomato you like.
- Zhuzh up the ricotta even more with crushed red pepper for spice or additional herbs like parsley or tarragon.
- Quick and easy vegetarian lunch or dinner.
More tomato recipes
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Recipe
Tomato Tartine with Whipped Ricotta
Equipment
- food processor (or mini-food processor)
Ingredients
- 4 slices crusty bread (such as sourdough, french boule, ciabatta)
- 3-4 fresh tomatoes (heirloom or any kind see note)
- 16 ounces whole milk ricotta cheese
- zest of one lemon
- ¼ cup fresh basil leaves (plus more for serving)
- 1 teaspoon extra virgin olive oil (plus more for serving)
- ½ teaspoon kosher salt or sea salt
- sea salt and freshly ground black pepper (for serving)
Instructions
- Toast the bread in a toaster or under the broiler. (See note.)
- Slice the tomatoes about ¼ inch thick. Use a microplane grater to zest the lemon.
- Combine the ricotta, lemon zest, basil leaves, olive oil and ½ teaspoon of salt in a food processor. Pulse on high until the basil is finely chopped and the texture is smooth and silky.
- Slather the ricotta onto the toasted bread. Top with tomato slices and more fresh basil leaves. Drizzle with olive oil and season the tomatoes with flaky sea salt and freshly ground black pepper.
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Notes
- Don't walk away when broiling the bread: If you're using the broiler to toast the bread, keep the oven door cracked and watch it closely. It will get toasted FAST and you don't want it to burn.
- Use a large or small food processor: I used my mini food processor for this since it's a small amount, you may also be able to use something like a magic bullet blender.
- Use whatever kind of tomatoes you like: Heirloom tomatoes of any kind, roma, big boy, even cherry tomatoes! As long as they are nice and ripe, they'll be delicious!
- Leftover ricotta: You may have leftover ricotta depending on the size of the slices of bread you're using. Store it in an airtight container in the refrigerator for up to 3 days. The basil will discolor a bit and turn darker, but it will still taste great!
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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