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–+ servings
Open faced cheese and tomato sandwich.

Open Faced Tomato and Cheese Sandwich

Course: Brunch/Lunch/Dinner
Cuisine: Canadian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1 serving
Calories: 291kcal
Author: Gloria Duggan | Homemade & Yummy
Open-faced sandwich with fresh tomatoes and ricotta cheese. Easy gourmet sandwich idea, perfect for brunch, lunch and dinner too. Even works as a appetizer.
Print Recipe
US Customary - Metric

Ingredients

  • 1 slice sourdough bread
  • 2 ounces ricotta cheese
  • 1 tablespoon olive tapenade
  • 2 ounces tomato slices
  • 1 teaspoon balsamic glaze
  • pepper (to taste)
  • sliced fresh basil (optional garnish)

Instructions

  • Slice the fresh tomatoes and set aside.
  • Spread the ricotta cheese on the slice of bread.
  • Layer the olive tapenade on top of the cheese.
  • Top with the tomato slices.
  • Sprinkle on some fresh ground black pepper on the tomatoes.
  • Drizzle on the balsamic glaze.
  • Garnish with sliced basil.

Video

Notes

Any dense bread will work for this sandwich. The bread can also be toasted if you like.
Ricotta cheese can be replaced with any kind of cheese you like. 
 
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Nutrition

Calories: 291kcal | Carbohydrates: 39g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 436mg | Potassium: 269mg | Fiber: 2g | Sugar: 6g | Vitamin A: 725IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 3mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.