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+ servings
Ricotta Toasts with Stone Fruit, Tomatoes, and Arugula
Prep Time
10 mins
Cook Time
8 mins

These wonderfully simple ricotta toasts with sliced plums and nectarines, tomatoes, and arugula make for the perfect of-the-moment summer supper that's so much more than the sum of its parts. Ricotta toasts can be served as a meal or an appetizer.

Need a classic vinaigrette recipe for the arugula? Find that recipe here.

Recipe Type: Appetizer
Keyword: ricotta toast
Makes: 4 servings
Author: Elizabeth Stark
  • 8 (1/4-inch thick) slices sourdough or other crusty bread
  • 6 tablespoons olive oil, divided
  • Sea salt
  • Black pepper
  • 1 cup whole milk ricotta
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes
  • 2 plums, halved, pitted, and sliced
  • 1 nectarine or peach, halved, pitted, and sliced
  • 1 slicing tomato, halved and sliced
  • 2 cups arugula
  • 2 tablespoons classic vinaigrette, or a mix of red wine vinegar, lemon, and olive oil
  • Balsamic vinegar, for drizzling
  1. Preheat your oven to 350 degrees F. Brush bread with 2 tablespoons olive oil on both sides (all the way to the edge), and sprinkle with sea salt and pepper. Arrange on a baking sheet and toast each side for about 4 minutes. The crostini should be an even just-golden hue.
  2. Spoon ricotta into a small mixing bowl and gently fold in remaining 4 tablespoons olive oil, lemon zest, red pepper flakes, and sea salt and pepper to taste.
  3. Slice the stone fruit and tomatoes. Squeeze a few drops of lemon juice over the stone fruit to prevent browning. Sprinkle fruit and tomatoes all over with a pinch of sea salt and pepper.
  4. Just before serving, toss the arugula with dressing and sprinkle with sea salt and pepper.
  5. Spoon about 2 tablespoons of the ricotta mixture onto each crostini. Layer with stone fruit and tomatoes, and top with arugula. Drizzle about ¼ teaspoon balsamic over each toast. Serve right away!