Tomato Ricotta Open-Faced Sandwich

Sorry I haven’t posted in awhile, but I have been on my vacation. I will post about it later but it has been a great trip. I was inspired to make this sandwich from a recent blog post from I love ricotta cheese so I tried this adaptation and it turned out to be very delicious.

You can print the recipe here: Tomato Ricotta Open- Faced Sandwich


  • 2 slices of whole wheat bread
  • 3 slices (or more) of tomatoes
  • Olive oil
  • 1 clove of garlic
  • 1/2 cup of ricotta
  • Grated parmesan cheese


Preheat the oven to 400 degrees Fahrenheit. Place the slices of bread into the toaster. Press or mince the garlic into a small bowl. Add the ricotta and 1 teaspoon of olive oil to the bowl and mix. Once the toast comes out spread the ricotta mixture onto the toast and place the sliced tomatoes on top. Add a few drops of olive oil on top and add the parmesan cheese. Place in the oven until the cheese has melted and everything has warmed through. Enjoy!


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