Brad Makes Charred Tomato Toast
Brad Makes Charred Tomato Toast is a easy American recipe that serves 2. 350 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 10 min | Cook: 12 min | Total: 27 min
Cost: $8.21 total, $4.10 per serving
Ingredients
- 2 medium Ripe Tomatoes (cut into wedges or thick slices)
- 5 leaves Fresh Basil Leaves (torn roughly)
- 4 oz Ricotta Cheese (soft, room temperature)
- 2 tablespoons Extra‑Virgin Olive Oil (divided: 1 Tbsp for sauté, 1 Tbsp for bread)
- 2 cloves Garlic Cloves (keep skins on for roasting, then crush)
- 1 teaspoon Chile de Árbol (dried, optional for heat)
- ½ teaspoon Sea Salt (plus extra to finish)
- ¼ teaspoon Freshly Ground Black Pepper (plus a pinch for finishing)
- 2 slices Artisan Bread (sourdough, ciabatta, or country loaf; about ½ inch thick)
Instructions
Prep the Produce
Slice the tomatoes into wedges, tear the basil leaves, and set the garlic cloves aside with skins on.
Time: PT5M
Heat the Skillet
Place the cast‑iron skillet over medium heat and add 1 tablespoon of olive oil. Let the oil shimmer.
Time: PT2M
Temperature: medium
Sauté the Tomatoes
Add the tomato wedges to the skillet, sprinkle with ½ teaspoon salt, and cook, stirring occasionally, until they soften and release some juices (about 4 minutes).
Time: PT4M
Temperature: medium
Toast Garlic and Chili
Add the whole garlic cloves and the dried chile de árbol to the pan. Cook for 2 minutes, pressing the garlic lightly to release aroma. Remove the cloves once lightly browned.
Time: PT2M
Temperature: medium
Finish the Tomato Mixture
Transfer the sautéed tomatoes, oil, and aromatics to a small bowl. Drizzle the remaining 1 tablespoon olive oil, add a pinch of fresh black pepper, and set aside.
Time: PT1M
Toast the Bread
Using the same skillet (or a pre‑heated grill), add a thin layer of olive oil. Place the bread slices and toast each side 1‑2 minutes until golden and lightly charred.
Time: PT4M
Temperature: medium‑high
Mix the Ricotta Spread
In the small mixing bowl, combine the ricotta, a pinch of salt, a pinch of black pepper, and a drizzle of olive oil. Stir until smooth.
Time: PT2M
Assemble the Sandwiches
Spread an even layer of ricotta on each toasted bread slice. Spoon the warm tomato mixture over the ricotta, then garnish with torn basil leaves and a final pinch of salt and pepper.
Time: PT2M
Enjoy
Plate the open‑faced sandwiches and enjoy them fresh, preferably with a cup of coffee or tea.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 3 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ripe Tomatoes: Roma tomatoes, vine tomatoes
- Instead of Fresh Basil Leaves: Italian parsley
- Instead of Ricotta Cheese: Mascarpone, cottage cheese (drained)
- Instead of Extra‑Virgin Olive Oil: vegetable oil, avocado oil
- Instead of Garlic Cloves: garlic paste (1 tsp)
- Instead of Chile de Árbol: crushed red pepper flakes, cayenne pepper (¼ tsp)
- Instead of Sea Salt: Kosher salt
- Instead of Freshly Ground Black Pepper: white pepper
- Instead of Artisan Bread: whole‑grain toast, baguette slices
Equipment Needed
- Cutting Board
- Chef's Knife
- Cast‑Iron Skillet
- Small Mixing Bowl
- Tongs
- Grill or Grill Pan (optional)
- Fork or Small Masher
Critical Steps — Do Not Skip
- Sauté tomatoes just until they release juices but stay slightly firm.
- Toast the bread to a light char without burning.
- Crush the roasted garlic into the ricotta for a mellow flavor.
Chef Tips from the Video
- Use heirloom or vine‑riped tomatoes for the most concentrated flavor.
- A pinch of smoked sea salt adds an extra layer of depth.
- If you don’t have a grill, a broiler set to high works well for quick charring.
Troubleshooting
Tomatoes become too watery.
Pat the sautéed tomatoes with a paper towel before adding to the bread, or cook a minute longer to evaporate excess liquid.
Bread gets soggy after adding the tomato mixture.
Toast the bread until crisp and let the tomato mixture cool slightly before topping, or drizzle only a thin layer of oil on the bread.
Garlic turns bitter.
Remove the garlic as soon as it turns golden; if it darkens, discard and start with fresh cloves.
Storage
Refrigerator: Store any leftover ricotta spread in an airtight container for up to 2 days.
Freezer: Do not freeze the assembled sandwich; texture will suffer.
Room temperature: If serving within 1 hour, keep the toasted bread uncovered at room temperature.
Make-Ahead Tips
- Sauté the tomatoes up to 2 hours ahead; re‑warm gently before assembling.
- Ricotta spread can be mixed a day ahead and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of an open‑faced tomato ricotta sandwich in American cuisine?
Open‑faced sandwiches have roots in European brunch traditions and were popularized in the United States during the mid‑20th century as a quick, elegant snack. Combining fresh tomatoes with creamy ricotta reflects the Italian‑American influence that arrived with immigrant communities, especially in the Northeast where fresh produce and dairy are abundant.
What are the traditional regional variations of open‑faced tomato sandwiches in the United States?
In the Northeast, the sandwich often features ricotta or cream cheese with heirloom tomatoes and fresh herbs. In the South, a similar concept uses pimento cheese or mayonnaise instead of ricotta, while the West Coast favors avocado and sprouts alongside the tomatoes. Each region adapts the basic idea to local ingredients.
How is an open‑faced tomato ricotta sandwich traditionally served in American brunch culture?
It is typically served on toasted artisanal bread, topped with a generous spread of ricotta, warm sautéed tomatoes, a drizzle of olive oil, and a sprinkle of fresh basil. It is often accompanied by a cup of coffee, tea, or fresh‑squeezed orange juice and enjoyed as a light yet satisfying brunch item.
What occasions or celebrations is an open‑faced tomato ricotta sandwich traditionally associated with in American culture?
The sandwich is popular at weekend brunches, garden parties, and casual gatherings where fresh seasonal produce is highlighted. It also appears on brunch menus for holidays like Memorial Day and Fourth of July when tomatoes are at peak ripeness.
What makes the open‑faced tomato ricotta sandwich special or unique in American cuisine?
Its simplicity lets the quality of each ingredient shine—sweet, slightly charred tomatoes, creamy ricotta, and fragrant basil—while the quick char from a hot skillet or grill adds a subtle smoky note that elevates a humble breakfast sandwich to a gourmet‑level bite.
What are the most common mistakes to avoid when making an open‑faced tomato ricotta sandwich?
Common errors include over‑cooking the tomatoes until they become mushy, under‑toasting the bread which leads to sogginess, and burning the garlic, which adds bitterness. Keep the heat medium, watch the garlic closely, and toast the bread until crisp before adding the toppings.
Why does this open‑faced tomato ricotta sandwich recipe use whole garlic cloves in the pan instead of minced garlic?
Whole cloves soften the flavor, giving a mellow, roasted garlic note without the sharp bite of raw minced garlic. This technique also prevents the garlic from burning while still infusing the oil and tomatoes with its aroma.
Can I make the open‑faced tomato ricotta sandwich ahead of time and how should I store it?
You can sauté the tomatoes and mix the ricotta spread up to 2 hours ahead; keep them in separate airtight containers in the refrigerator. Toast the bread and assemble just before serving to maintain crispness.
What texture and appearance should I look for when the tomatoes are done in this open‑faced tomato ricotta sandwich?
The tomatoes should be softened with a slight caramelized edge, still holding their shape, and coated in a glossy olive‑oil glaze. They should look vibrant red with a few charred spots and release a modest amount of juice.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in modern, approachable cooking videos that blend professional techniques with casual, personality‑driven presentations. It features a rotating cast of chefs who explore a wide range of cuisines, recipes, and food science topics.
How does the YouTube channel Bon Appétit’s approach to American‑Italian cooking differ from other cooking channels?
Bon Appétit often emphasizes ingredient quality and improvisation, encouraging chefs to experiment without strict recipes, as seen in this spontaneous open‑faced sandwich. Other channels may provide exact measurements and step‑by‑step scripts, whereas Bon Appétit showcases a more free‑form, collaborative kitchen vibe.
Last updated: August 28, 2026
