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–+ servings

Chili Sungold Tomato Toast with Dill

5 from 1 review
This sungold tomato toast is another love letter to summer. It's glisteny, concentrated tomatoes with just a hint of heat, piled high on top of a garlicky, ricotta toast. It's everything I crave in quick dinner, and it can easily be scaled up or down to serve one or two.
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 servings

Equipment

Ingredients

  • 1/4 cup olive oil , plus more as needed
  • 2 large slices of sourdough
  • 2 garlic cloves, one sliced, one halved
  • 1 pint sungold tomatoes, halved
  • Diamond Crystal kosher salt, to taste
  • 2 teaspoons Calabrian chili oil
  • 5-6 large basil leaves
  • 1/2 cup ricotta or cashew cream
  • Freshly ground black pepper, to taste
  • 2 sprigs fresh dill, for serving

Instructions 

  1. Place a large pan over medium heat. Add 2 tablespoons of olive oil and grill the bread for 2 minutes on each side or until golden and toasted. Set aside.
  2. Add the remaining 2 tablespoons of olive oil to the pan and add the one clove of sliced garlic. Swirl and cook for a minute, or until the garlic begins to lightly brown on the edges.
  3. Add in the tomatoes and let them simmer to break down. About 4-5 minutes. Season with salt and stir occasionally.
  4. Mix in the chili oil and basil and let the tomatoes continue to reduce another 4-5 minutes, or until the tomatoes are rich and jammy.
  5. Rub the bread with the havled garlic clove, then swipe on some ricotta. Top each slice with the tomato mixture, then top with dill and black pepper.
  6. Serve with a knife and fork ready!