Crispy Sourdough Toasts with Herby Ricotta, Charred Tomatoes and Walnuts

These crispy sourdough toasts are the perfect canvas for a medley of flavors and textures. Garlic-rubbed bread gets toasted to golden perfection, then topped with a creamy, herby ricotta spread. Blistered grape tomatoes add a burst of sweetness, while crunchy walnuts and a sprinkle of Parmesan bring savory depth. A final drizzle of balsamic glaze ties everything together with a tangy-sweet finish.

Ready in just 20 minutes, this recipe is ideal for a quick lunch, appetizer or even a light dinner. The combination of creamy, crunchy and tangy elements makes every bite satisfying. Feel free to adjust the chili flakes to your heat preference.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce.
2. Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add grape tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 2-3 minutes. If they haven’t burst, gently press with a spatula.
3. Meanwhile, pick parsley leaves from stems and mince. In a medium bowl, combine ricotta, half the Parmesan and half the minced parsley. Season with salt and a pinch of chili flakes to taste.
4. Peel and mince or grate garlic. In a small bowl, combine garlic with a large drizzle of olive oil; season with salt and pepper. Brush one side of each sourdough slice with the garlic oil. Place on a baking sheet and bake on top rack until toasted, 4-5 minutes.
5. Remove sheet from oven; add walnuts to the same sheet (if bread is done, remove it). Return to top rack and bake until walnuts are toasted, 2-3 minutes. Transfer walnuts to a cutting board to cool slightly, then roughly chop.
6. Spread toasts with herby ricotta. Evenly top with charred tomatoes, chopped walnuts, remaining Parmesan, remaining minced parsley and chili flakes to taste.
7. Divide toasts between plates. Drizzle with balsamic glaze as desired and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or rustic white bread works well. Adjust toasting time as needed.

How can I make this recipe vegetarian?

Simply omit the chicken cutlets. The toasts are still delicious with just the tomatoes, ricotta and walnuts.

Can I prepare any components ahead of time?

You can make the herby ricotta mixture and toast the walnuts up to a day in advance. Assemble just before serving for best texture.