Summer means tomato season, which is my favorite time of year. There are grocery store tomatoes — mealy, watery, flavorless. Then there are summer tomatoes grown in the hot sun until deep in color and juicy and sweet. These are the tomatoes you eat by themselves with a bit of salt or in this case a bit of cheese, and the tomato’s favorite summer companion — fresh basil.
These easy tomato stacks layer creamy ricotta, and tomatoes with fresh basil and two Ava Jane’s Kitchen Seasonings — Nana’s Italian and Hot Roasted Garlic. So you get a bit of herby heat that makes a delicious lunch option on a hot summer day.
Do yourself a favor and don’t try to make these with grocery store tomatoes. Just don’t. Grocery store tomatoes may be good for some things, but this is not that. Get some good homegrown tomatoes from a farmer’s market or even your own garden. You won’t regret it, that I can promise you.

Tomato Basil Ricotta Stacks

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Prep Time: 20 minutes
Servings: 2
Calories: 365kcal



  • Preheat broiler to high heat .
  • Slice the tomatoes into 1/2 inch slices. Lay on a baking sheet.
  • Combine the ricotta and seasonings in a bowl and mix well.
  • Dollop the ricotta over top of the tomato slices and drizzle each with a tiny bit of oil.
  • Broil for 2-3 minutes, until cheese is lightly browned and edges of tomatoes are bit soft.
  • Remove and top each with a basil leaf.
  • Carefully stack the tomatoes in layers of 2 or 3.
  • Serve immediately.


Use this again: This is best made when ready to serve.
For one or two servings: Recipe can easily be halved or doubled.
Store leftovers: This recipe is best made when ready to serve.


Calories: 365kcal | Carbohydrates: 10g | Protein: 15g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 63mg | Sodium: 126mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1885IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 1mg