Breakfast, lunch or anytime in between, toasted sourdough, bulbous bull tomatoes and spoonfuls of sweet of ricotta will do the trick for me. Odd choice for breakfast? Well, if you can muster a bacon sarnie at 7am, you can more than muster this. This fresh, savoury yet subtly sweet Italian delicacy. Possibly the simplest recipe I will ever provide, but in the words of Julie Andrews, this is one of my favourite things, so, if you haven’t tried it, do so now. And if you have no idea what I am referencing, shame on you.

  • LEVEL: Easy
  • Prep: 8 Mins
  • Cook: None
  • SERVES: 1-2
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan


2 large tomatoes, bull tomatoes if available
40g ricotta
1 tbsp. lemon juice
1 tbsp. olive oil
2 thickly sliced piece of sourdough, or rye/any rustic bread
small bunch basil
small bunch greek basil, optional
sea salt, to taste
black pepper, to taste


1. First, toast the bread. Hopefully you can handle this.

2. Place the tomato on its side, so that the stem faces the left or right and slice into 1cm pieces.

3. Take the toasted bread, slather with spoonfuls of ricotta and top with the sliced tomato.

4. In a small bowl, mix the olive oil and lemon juice, season to taste.

5. Tear the basil and scatter over the tomato (& greek basil if also using).

6. Drizzle over the dressing and a scattering more salt.

7. Serve open faced or place pieces on-top of each other and eat on the go, i.e. make a sandwich.


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