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Ricotta toast topped with burst cherry tomatoes and balsamic glaze

Balsamic Burst Tomato Toast with Ricotta

Crispy sourdough toast topped with creamy ricotta and burst cherry tomatoes glazed in balsamic and maple syrup.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 2 -3 servings
Course: Branch, Breakfast, Lunch
Cuisine: American, Mediterranean
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 large slices sourdough bread
  • 7-9 ounces cherry tomatoes 200-250 g
  • 2/3 cup ricotta or cream cheese 150 g
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons balsamic glaze
  • 1 teaspoon maple syrup
  • 1 sprig fresh oregano plus more for serving
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Toast the bread: Toast the sourdough slices in a dry skillet over medium heat until golden and crisp on both sides. Alternatively, place them on a baking sheet and toast in a 350°F (180°C) oven for 7-10 minutes. The bread should be crisp on the outside but still slightly soft in the center.
  2. Cook the cherry tomatoes: Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes whole or cut them in half for faster cooking. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and their skins begin to burst. Add the finely chopped fresh oregano and season with salt and black pepper.
  3. Add the balsamic glaze: Reduce the heat to low. Add the balsamic glaze and maple syrup to the tomatoes. Gently stir and cook for another 1-2 minutes, until the tomatoes are coated in a thick, glossy sauce. The flavor should be tangy, lightly sweet, and slightly caramelized.
  4. Assemble the toast: Spread the ricotta or cream cheese generously over the toasted sourdough. Spoon the warm cherry tomatoes on top and drizzle with the remaining balsamic sauce from the skillet. Finish with fresh oregano leaves, freshly ground black pepper, and an extra drizzle of olive oil, if desired. Serve immediately.

Notes

  • Add one finely chopped garlic clove to the olive oil before cooking the tomatoes for extra flavor.
  • If you don't have maple syrup, replace it with the same amount of honey.
  • For an extra-creamy, restaurant-style version, use stracciatella cheese or burrata instead of ricotta.
  • Start with one tablespoon of balsamic glaze, then add more to taste. Some brands are sweeter and more concentrated than others.
  • Toast the bread shortly before assembling so it remains crisp underneath the juicy tomatoes.
  • If your sourdough slices are very large, cut each one in half before serving.