A simple weeknight supper built on creamy ricotta spread over toasted bread and topped with a quick garlicky tomato sauce. This humble shelf holds ricotta at its best: mild, spreadable, clean tasting. Serve with a salad and call it dinner.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 16 g protein, 49 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of the oil in a small pan over medium heat, add 3 minced garlic cloves, and cook until fragrant, about 1 minute. Pour in one 14 oz can of tomatoes, crush them as they cook, season with salt and pepper, and let simmer while you toast the bread.10 min
2. Toast 4 slices of bread until the surfaces are golden and crisp, about 3 minutes, turning halfway through.3 min
3. Spread the ricotta generously over each hot toast, drizzle with the remaining 1 tablespoon of oil, season lightly with salt and pepper, then spoon the warm tomato sauce over the top and serve at once.

Note Swap the tomatoes for roasted red peppers from a jar, or top the ricotta with a simple arugula salad dressed in oil and vinegar. Leftovers keep three days refrigerated; reheat the tomato sauce gently and add fresh ricotta just before serving to avoid sogginess. Serve with a green salad dressed alongside.