It’s hot out there. I’m either cooking in the cool of the morning or not at all. That’s why I love these Seriously Simple toasts so much.

It seems as though different countries call simple toasted bread slices different names like crostini, bruschetta or tartines. I like to think of these crispy toasted bread slices as a blank canvas for both savory and sweet toppings.

The simple topping in the following recipe requires a knife, spoon, small bowl, cutting board and, of course, a platter to arrange them on. If you are serving a crowd, you can double or triple this recipe. Serve these with cocktails to begin a meal. These are also a lovely addition to a summer luncheon that might include a cold soup like squash gazpacho or cucumber avocado soup to begin.

This savory filling tastes like summer in a bite: creamy, salty, sweet and herbal all at once. Look for full-fat ricotta cheese for its velvety texture. Sun-dried tomatoes packed in oil are the way to go here because they have a concentrated tomato flavor in a small piece. The basil pesto punches up the simple, creamy ricotta flavor. If you are a vegetarian, leave out the soft, salty prosciutto slices. If not, enjoy the extra layer of flavor. This topping can also be served on its own with colorful raw vegetables or your favorite crackers or chips.

Sun-Dried Tomato-Pesto Ricotta Toasts

Makes 8 toasts

8 1-inch-thick slices of favorite bread (baguette works well)

1 cup full-fat ricotta

2 tablespoons store-bought or homemade basil pesto

2 tablespoons chopped sun-dried tomatoes

Freshly ground black pepper

4 pieces prosciutto, sliced in half to make 8 pieces

For garnish

Small sun-dried tomato strips

Small springs basil

Sun-dried tomato oil

Red and yellow cherry tomatoes

1. Toast the bread slices until lightly browned, about 6 to 8 minutes. Cool. Arrange the toasts on a platter.

2. Mix the ricotta, pesto, chopped sun-dried tomatoes and pepper in a small bowl until well-combined.

3. Spoon a large dollop of ricotta on the toasts. Arrange the prosciutto strip on top, folding it on itself to fit the toast. Add preferred garnishes and drizzle a little oil on top before serving.

Make ahead: This can be made through Step 2, two hours ahead. Refrigerate topping until ready to finish the recipe.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2026 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.