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The KILIG Kitchen · Breakfast & Brunch
Savory Ricotta Toast
VNF
Ingredients
- Bread slices - 2
- Ricotta - ½ cup (100 g)
- Cherry tomatoes - 6, halved
- Olive oil - 1 tbsp (15 ml)
- Salt - ½ tsp (3 g)
- Dried oregano - ½ tsp (2 g)
- Black pepper - ¼ tsp (1 g)
- Basil leaves - few, to garnish
Method
- Toast bread at 180°C for 4 minutes.
- Mix ricotta with salt, pepper, and oregano.
- Spread ricotta on toast, top with tomatoes and a drizzle of olive oil.
- Air fry again at 180°C for 2 minutes to warm and soften.
Chef's Notes
Café-style Italian toast - light, creamy, and balanced.
Serving Suggestions
Top with fresh basil and a crack of black pepper.