I love Tomato Toast and this recipe is awesome. A medley of sweet tasting tomatoes, marinated in extra virgin olive oil, oregano and scallions. Ricotta salata is added for texture and flavor, and boy does it deliver.
Ricotta salata is a firm, aged cheese made from sheep’s milk. It’s quite different to the creamy, grainy ricotta used to fill ravioli. I has a subtle salty finish and great in salads and really wonderful combined with tasty tomatoes.
There are many examples of tomato toast with creamy ricotta as the base. Those recipes are great, but I prefer to enjoy Tomato Toast in that way when tomatoes aren’t as sweet and luscious as they are right now.
Tomatoes are their tastiest during summer and fall, so this Tomato Toast recipe is great this time year. I’m in love with cherry heirloom tomatoes right now, but feel free to experiment with what is available in your area.
The king of this dish is clearly the tomatoes, I think I have made that clear. However, the fresh oregano is the true star, its distinct flavor really makes this dish interesting. Fresh oregano has what I would call an earthy, herbal aroma and flavor. It’s strong in scent and taste and a little goes a long way.
The combination of the intense and sweet flavor of the tomatoes and the earthy oregano is surprising. That’s the only way I can describe it. Needless to say, the balance of ingredients help temper oregano’s strong flavor and the result is a balanced introductory meal to the day.
If you are unable to get hold of fresh oregano, do not substitute with dried. Dried herbs need marinating to allow the flavor to release, it’s just not ideal in this dish. Instead, try to get hold of some fresh marjoram. If you’re unable to get hold of either, hang it all and use basil.
Tomato Toast
Ingredients
- 3 cups tomatoes + 2 small tomatoes
- 4 oz ricotta salata cheese
- 2 tsp fresh oregano removed from stalk
- 2 tbsp scallions sliced thin
- 2 tbsp extra virgin olive oil + extra for drizzling
- 4 large slices rustic bread
- Coarse salt to taste
Instructions
- Cut tomatoes into equally sized halves and/or quarters and place in a bowl. Set aside small tomatoes for use later.
- To the bowl of tomatoes add ricotta, oregano, scallions and oil and mix to combine ingredients.
- Toast bread until evenly golden brown.
- Cut set aside small tomatoes in half and rub each slice of toast with one half of a tomato.
- Pile the tomato and ricotta mixture on top each slice of toast and drizzle with additional extra virgin olive oil as needed.
- Sprinkle coarse salt on top and serve immediately.
