Add ricotta to your equation of bread plus tomatoes for a summer treat.

Few things are as simple and sublime in the summer as tomatoes on bread.

Be it as a grilled cheese or Catalan-style with the ridges of grilled bread rubbed with garlic, then smeared with the juices of a cut tomato, it doesn’t get better than that.

“Quick Pickled Grape Tomatoes on Ricotta Toast” offers up another way to enjoy that delightful duo.

The recipe is from the new cookbook, “Just Cook It!” (Houghton Mifflin Harcourt) by Justin Chapple, of which I received a review copy.

Chapple is the deputy test kitchen editor at Food & Wine magazine and the host of “Mad Genius Tips,” the magazine’s video series. He’s all about time-saving tricks and clever hacks to get recipes perfect, such as browning beef for “New-School Beef Bourguignon” in a rimmed baking sheet all at once rather than in batches in a Dutch oven on the stovetop. It’s faster — and less messy.

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