Tomato Ricotta Cheese Toast

20250502 #breakfastdiary 1389, 11°C/clear, 20 min/exercise (M) I'm always racing against the clock making breakfast, but I still put a fair amount of effort into the plating. Of course, that's partly a courtesy to all the followers who can only experience it through their eyes, and partly just a basic virtue of running a food account online. Thanks to that, over the past few years I've picked up a few plating principles. (omitted) Third: odd numbers rule breakfast. The human brain finds slight asymmetry more appealing than perfect symmetry, so a perfectly even number can actually come across as unnatural and off-putting. That's why every ingredient that appears in a breakfast gets plated in odd numbers. But do I really have to follow this rule every single time? (Me, breakfast: to those of you obsessed with plating) And that's why this about 328kcal tomato ricotta cheese toast is plated in odd numbers

1 sourdough from @honest_meallo, ricotta cheese, 7 cherry tomatoes, Maldon salt, olive oil, mint

1. Brush olive oil on the sourdough and toast until crisp. Pressing it with a grill press makes it about 8 times crispier. 2. Alternate dollops of ricotta cheese and halved cherry tomatoes on top, then finish with Maldon salt, olive oil, and mint leaves.