Preheat a frying pan or griddle over medium-high heat and melt a few tablespoons of butter. Toast 3 to 4 slices of sourdough at a time until the bread is golden and crispy, about 3 to 4 minutes per batch. Add more butter as needed. Place the toasted bread on a wire rack to cool.

While the toast is still warm, gently but firmly rub the garlic clove over the toasted bread, without crushing the bread. Pass over the bread several times to get more garlic flavor.

Top with the cheese of your choosing: whole milk ricotta, queso fresco, soft goat cheese and even triple creme will work for this recipe. Spread a generous amount onto each slice of bread. Slice the tomatoes on the thicker side and add to the toast.

Season the tomatoes with salt and black pepper and add a drizzle of olive oil and balsamic. Roll the basil leaves together and then thinly chop them and add to the toast. Serve the toast immediately!

If making this recipe ahead of time, keep all the ingredients separate and serve the toast self-serve buffet bar style, with all the ingredients laid out and ready to go.