Ricotta-Garlic Toast with Tomato + Basil
Ingredients
- 1 batch homemade tofu ricotta see link below
- 6 slices Little Northern Bakehouse Wide White Bread
- 2-3 tbsp vegan butter, softened
- 2 tsp garlic powder more or less to taste
- 2 tomatoes, diced
- 10-12 leaves fresh sweet basil, chiffonade
- salt and pepper, to taste
Instructions
- Toast the bread, then slather generously with vegan butter (softened, so the bread doesn't tear). Sprinkle with the garlic powder, as much as you'd like.
- Top with the tofu ricotta, ~1/4 cup for each slice (more or less to taste), and spread. Place the toasts on a baking sheet and broil at low for just about 30 seconds or until warm. Don't allow the ricotta to cook! Remove as soon as it is warm enough.
- Add the diced tomatoes and sweet basil, then sprinkle with salt and pepper to taste. Serve immediately.
Notes
Use my homemade tofu ricotta for best results!
Toasts can be served whole or cut in half.