Whole tomato sandwiches with goat's milk ricotta

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Whole-grain tomato sandwiches with goat's milk ricotta are the perfect savory breakfast or quick snack. Vegetarian and delicious!

It took me a while to publish this recipe, as it was first created when tomatoes were in the high season. Sorry about that, but the circumstances. Although the tomatoes are no longer in season, they can still be purchased in greenhouse stores, so this recipe can still be enjoyed. Actually, as I write this, our front yard is covered in frost, so hello, winter!

These wholemeal tomato sandwiches with goat's milk ricotta are a quick and easy choice for breakfast or snack. They come together in just a couple of minutes, but even though they are so simple, they have a lot of flavor!

I highly recommend using the Kmetija Pustotnik goat's milk ricotta, as intended, but any other ricotta or goat's milk cheese will work well… just don't forget to add some fresh chives on top.

These whole-wheat open-face sandwiches are topped with goat's milk ricotta and tomatoes, sprinkled with black olives and drizzled with a delicious balsamic vinegar reduction. Toast your bread lightly before using it, to get more crispness and flavor. This way, you can even use hard bread, just be sure to spread it with a thin layer of butter before toasting!

This recipe was created for Kmetija Pustotnik. They offer a large selection of high-quality dairy products, such as delicious homemade butter, prized aged cheeses, and goat dairy products. Be sure to check it out!

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Whole tomato sandwiches with goat's milk ricotta

Performance: 4 4 Preparation time: 10 minutes Total time: 10 minutes

Whole-grain tomato sandwiches with goat's milk ricotta are the perfect savory breakfast or quick snack. Vegetarian and delicious!

Ingredients

  • 4 slices of whole wheat bread
  • 8 slices of goat's milk ricotta with Kmetija Pustotnik chives (or other cheese or goat's milk ricotta)
  • 2 large tomatoes
  • handful of black olives
  • fresh basil leaves
  • pinch of salt or fleur de sel
  • freshly ground black pepper
  • balsamic vinegar reduction

Instructions

  1. Wash and dry vegetables and herbs.
  2. Cut the ricotta goat's milk into thin slices. Cut the tomatoes into slices. Remove the pit from the black olives and cut the olives into long slices.
  3. Place the ricotta slices on the bread and top with tomato slices. Add a few slices of olive and fresh basil leaves.
  4. Sprinkle the sandwiches with salt or fleur de sel and freshly ground black pepper. Finish off with a drizzle of balsamic vinegar reduction and serve.
  5. PROFESSIONAL TIP: You can buy balsamic vinegar reduction in stores or make it yourself at home. Place half a cup of balsamic vinegar in a saucepan and bring to a boil. Then reduce the heat and simmer for about 15-20 minutes, or until the liquids evaporate and the sauce thickens.
Nutritional information:

Calories: 97.67 Total Fat: 1.53 g Saturated Fat: 0.31 g Sodium: 208.32 mg Carbohydrates: 17.74 g Fiber: 2.39 g Sugar: 3.81 g Protein: 3.99 g See more vegetarian recipes here>

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