Express Toasts with Grated Tomato, Basil Ricotta, and Crunchy Almond

Name: Express Toasts with Grated Tomato, Basil Ricotta, and Crunchy Almond
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: Mediterránea contemporánea
Ingredients: 5.5 oz rustic bread, sliced small; 8.5 oz ripe tomatoes; 6.3 oz ricotta cheese; 0.7 oz sliced almonds; 0.3 oz fresh basil leaves; 2 tbsp extra virgin olive oil; 1 tsp lemon zest; 2 tsp lemon juice; 1/2 small clove garlic; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp honey

A fresh, fast bite with toasted bread, juicy grated tomato, creamy basil-scented ricotta, and a crunchy touch of almond and lemon. Ideal as an appetizer or light meal in under 15 minutes.

10 minPrep

4 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 rebanadas / slices 160 g rustic bread, sliced small (preferiblemente tipo baguette or pan of campo)
2 240 g ripe tomatoes (grated or finely crushed)
3/4 taza 180 g ricotta cheese (whole or parcialmente descremado)
3 cucharadas 20 g sliced almonds (tostadas lightly)
2 cucharadas 8 g fresh basil leaves (finely chopped, and a poco more for decorar)
2 cucharadas 30 ml extra virgin olive oil (divided)
1 cucharadita 2 g lemon zest (finely grated)
2 cucharaditas 10 ml lemon juice (freshly squeezed)
1/2 diente 2 g garlic (grated fino)
1/2 cucharadita 3 g salt (or to taste)
1/4 cucharadita 1 g black pepper (freshly ground)
1 cucharadita 7 g honey (for equilibrar the acidez)

Nutrition facts

per serving

210 kcal

Calories

8 g

Protein

18 g

Carbs

12 g

Fat

2 g

Fiber

16 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat a skillet or griddle over medium heat, about 375°F / 190°C.
2
Brush the 8 bread slices with 1 tablespoon (15 ml) olive oil and toast them in the skillet for 2 to 4 minutes, turning once, until golden and crisp. Set aside.
3
In a bowl, mix the ricotta with the chopped basil, lemon zest, 1 teaspoon (5 ml) lemon juice, 1/4 teaspoon salt, and a little black pepper until rustic but spreadable.
4
In another bowl, combine the grated tomato with the garlic, the remaining 1 tablespoon (15 ml) olive oil, the remaining 1 teaspoon (5 ml) lemon juice, the honey, and 1/4 teaspoon salt. Mix well.
5
Lightly toast the sliced almonds in the same skillet for 1 minute over medium heat, stirring constantly, until fragrant. Remove immediately so they do not burn.
6
Spread each toast with a generous spoonful of basil ricotta. Top with the seasoned tomato and finish with the toasted almonds, extra basil leaves, and a final touch of black pepper.
7
Serve immediately to keep the contrast between the crisp bread, creamy ricotta, and fresh tomato.

Chef tips

If the tomato is very juicy, let it drain for 1 minute before seasoning so the toasts do not become soggy too quickly.

Substitutions

You can swap the ricotta for whipped cottage cheese or a creamy fresh cheese. The almonds can be replaced with toasted sunflower seeds if you need to avoid tree nuts, although the allergens and texture will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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