Tomato Wholewheat Sandwiches with Goat’s Milk Ricotta are the perfect savory breakfast or a quick snack. Vegetarian and delicious!
It’s taken a while to post this recipe, as it was first created when tomatoes were in high season. Sorry about that, but circumstances. Although tomatoes are not in season anymore, they can still be bought in stores from greenhouses, so this recipe can still be enjoyed. Actually, as I am writing this, our front lawn is covered in frost, so hello, winter!
These Tomato Wholewheat Sandwiches with Goat’s Milk Ricotta are a fast and easy breakfast or snack option. They come together in just a couple of minutes, but although they are so simple, they pack a whole lot of flavor!
I highly recommend using the goat’s milk ricotta from Kmetija Pustotnik, as it was intended, but any other ricotta or goat’s milk cheese will do just fine… just don’t forget to add a few fresh chives on top.
These wholewheat open-faced 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 slightly before you use it, to get more crunch and flavor out of it. This way, you can even use up stale bread – just make sure to spread it with a thin layer of butter before toasting!
This recipe was created for Kmetija Pustotnik. They offer a great selection of high-quality dairy products, such as delicious homemade butter, prized aged cheeses, and goat’s milk products. Be sure to check it out!
Tomato Wholewheat Sandwiches with Goat’s Milk Ricotta
Nutrition information (per serving):
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