Take your toast game up a few notches with this Roasted Tomato Tartine with Homemade Ricotta. Layered with slow roasted tomatoes, homemade ricotta cheese, and soft boiled eggs, you’ll never settle for boring toasts or sandwiches again!
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The open faced sandwich of my dreams
Life is too short for boring breakfasts. It’s about time you pushed the peanut butter and oatmeal aside because this Roasted Tomato Tartine with Homemade Ricotta is the BEST way to start your day. Layered with homemade ricotta, roasted tomatoes, and soft boiled eggs, toast has never been so good!
I particularly love the combination of toppings here. Slow roasting the tomatoes caramelizes the natural sugars and brings out their sweet acidity, which pairs perfectly with the creamy richness of the soft boiled egg and tangy ricotta. How can it get better than that?
This open faced sandwich is a fancy meal you can enjoy for breakfast, lunch, and dinner. Either follow the recipe to a tee or get creative! Tartine can be as fancy or simple as you like.
What is a tartine?
Just think of a tartine as a French open-faced sandwich or toast with toppings. Either go all out and load the sourdough toast with fancy toppings, like eggs and roasted vegetable or keep it simple with butter and jam. There are no rules when it comes to a tartine recipe!
Ingredient notes
- Thick sourdough slices - A thick slice of any crusty bread, like sourdough or ciabatta, is your base. The better the bread, the better your tartine will be! I don’t recommend using regular sandwich bread here because if any liquid seeps from your toppings, the bread will immediately be soggy and fall apart.
- Roasted tomatoes - The theme of this tartine recipe is summer, which is why you should layer it with seasonal roasted summer tomatoes! There is no one tomato that’s perfect for roasting but I recommend using cherry, grape, and Roma tomatoes because they’re delicious and already bite-sized. Pick up a pint between July and October at your local farmer’s market!
- Fresh ricotta - Sure, you can buy ricotta, but why not make it yourself? Homemade ricotta is creamy, bright, tangy, and so much better than storebought. All you need are 4 ingredients, cheesecloth, a thermometer, and a pot!
- Soft boiled eggs - A jammy soft boiled egg is the perfect topping on the tartine. Unlike hard boiled eggs, the yolk isn’t quite set and will spill ever so slightly onto the tomatoes, ricotta, and bread when broken. It’s a beautiful moment! Making soft boiled eggs is fairly straightforward but if you need a little more help, check out this guide for extra tips.
- Fresh herbs - I used fresh dill but you could use basil or parsley instead.
How to layer your tartine toast
The magic behind this sourdough tartine recipe is in the layering process. All of the toppings are assembled in a specific order to achieve the best bites:
Step 1: Prepare the toppings. Slow roast the tomatoes in the oven and make a batch of fresh homemade ricotta. Once they’re done, soft boil the eggs. Slice thick slices off of your sourdough loaf and briefly toast each one. Set everything out so the tartine is easy to assemble.
Step 2: Add the creamy spread. Spread an even layer of ricotta on each piece of toast.
Step 3: Layer the soft components. Start with a few roasted tomatoes, then place a soft boiled egg on top.
Step 4: Finish with flavor. Finish by sprinkling fresh dill, salt, and pepper on top of the sourdough slices. Serve and enjoy!
What else can you layer on tartine?
A tartine calls for creativity! The toppings can be as fancy or simple as you like. Use these ideas for inspiration:
- Spreads: Pesto, hummus, herb cream cheese, mascarpone cheese, whipped feta, or plum jam.
- Roasted vegetables: Asparagus, mushrooms, garlic, zucchini, or bell peppers.
- Grilled fruit: Peaches, plums, pineapple, pears, or melon.
- Proteins: Soft scrambled eggs, soft or hard boiled eggs, or thinly sliced cured meats.
- Flavor: Lemon zest, dried or fresh herbs, balsamic glaze, olive oil, or chopped nuts.
Make ahead tips
Craving a tomato tartine for your Monday morning breakfast? Be prepared by making the toppings ahead of time using these instructions:
Roasted Tomatoes: Roast the tomatoes ahead of time and store them in an airtight container in the fridge for 1 to 2 weeks.
Homemade Ricotta: The fresh ricotta will last for up to 3 or 4 days when kept in an airtight container in the fridge.
Soft Boiled Eggs: The cooked and peeled soft boiled eggs can be made 3 or 4 days ahead. Keep them in an airtight container in the fridge, then reheat in boiling water for 1 minute before serving.
Hungry for more decadent brunch recipes?
- Pancetta Gruyere and Walnut Tart
- Coconut Granola with Hazelnuts
- Scrambled Eggs and Cheese Toast
- Coconut Banana Bread Cupcakes
As always, I love seeing your creations and hearing from you! If you try the recipe for this Roasted Tomato & Ricotta Tartine, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Roasted Tomato & Ricotta Tartine
Ingredients
Slow Roasted Tomatoes
- 1 lb Small Tomatoes on the Vine
- 3 tablespoon Olive Oil
- Salt and Pepper
Soft Boiled Eggs
- 4 Eggs
Roasted Tomato & Ricotta Tartine
- 4 Thick Slices of Sourdough
- 1 ½ Cups Homemade Ricotta
- 4 Soft Boiled Eggs
- 1 Cup Roasted Tomatoes
- 3 Tbsp Fresh Dill
- Salt and Pepper
Instructions
Slow Roasted Tomatoes
- Preheat your oven to 260° F
- Place your tomatoes on the vine onto a lined baking sheet1 lb Small Tomatoes on the Vine
- Drizzle with olive oil and season with salt and pepper3 tablespoon Olive Oil, Salt and Pepper
- Slowly roast your tomatoes for 2-3 hours, allowing tomatoes to cool completely before using on your tartine.
Soft Boiled Eggs
- Place your cold eggs into the bottom of an empty saucepan.4 Eggs
- Cover the eggs with cold water, then place on the stove, turning the heat to medium high
- Once the water has come to a boil, reduce the heat so that the water remains at a simmer and set your timer for 6 minutes.
- While your eggs are cooking, prepare an ice bath for your eggs.
- At the six minute mark, remove your eggs from the saucepan and place the eggs into the ice bath to stop the yolks from cooking further, and allowing the eggs to cool.
Roasted Tomato & Ricotta Tartine
- Start by cutting your sourdough into 1-inch thick slices, then briefly toast each slice.4 Thick Slices of Sourdough
- Spread ricotta on top of your slices of slightly toasted bread. Then, add a few roasted tomatoes and one soft boiled egg on top of each slice.4 Soft Boiled Eggs, 1 Cup Roasted Tomatoes, 1 ½ Cups Homemade Ricotta
- Finally, add fresh dill, salt and pepper on top of your tartine and enjoy!3 tablespoon Fresh Dill, Salt and Pepper
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