Tomato Ricotta Toast

The smell of warm tomatoes and olive oil hit me before I even opened the oven door. I was running late that morning, cobbling together breakfast from what was left in the fridge after a long week. A container of ricotta, a handful of cherry tomatoes, bread going stale on the counter. What started as desperation turned into something I now make on purpose, over and over.

I made these toasts for my neighbor after she helped me move furniture one Saturday. She stood in my kitchen, barefoot and exhausted, and ate two of them without saying a word. Then she looked at me and said, You need to make this every time I visit. I laughed, but I did.

Ingredients

• Cherry tomatoes: Halved and roasted until their edges wrinkle and their sweetness concentrates, these little gems carry the whole dish and I never skip the roasting step.
• Extra virgin olive oil: Use the good stuff here because you taste it in every layer, from the roasted tomatoes to the final drizzle on top.
• Sea salt and black pepper: Simple seasoning that lets the tomatoes and ricotta speak for themselves without competing flavors.
• Dried oregano: Optional but it adds a quiet herbal note that makes the toast feel more Mediterranean and less like scrambled leftovers.
• Ricotta cheese: Whole milk ricotta whips up creamier and richer than part skim, and the texture becomes almost cloud like when you blend it.
• Lemon zest: Just half a teaspoon wakes up the ricotta and keeps it from tasting flat or too mild.
• Rustic sourdough or country bread: Thick slices with a sturdy crust hold up to the ricotta without getting soggy, and sourdough adds a pleasant tang.
• Fresh basil leaves: Torn at the last second, they bring color and a peppery freshness that ties everything together.
• Flaky sea salt: The final crunch and pop of salt right before you bite in makes all the difference.

Instructions

Preheat and Prep:

Set your oven to 400 degrees and line a baking sheet with parchment. This keeps cleanup easy and prevents the tomatoes from sticking when their juices start to bubble.

Roast the Tomatoes:

Arrange the halved cherry tomatoes cut side up, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 15 to 20 minutes until the edges caramelize and the kitchen smells like summer.

Whip the Ricotta:

While the tomatoes roast, blend ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer. Stop when it looks smooth and airy, about one to two minutes.

Toast the Bread:

Toast your bread slices until golden and crisp on the edges. You want them sturdy enough to support the toppings without bending under the weight.

Assemble:

Spread a thick layer of whipped ricotta onto each toast, then spoon the warm roasted tomatoes on top. Drizzle with more olive oil, scatter fresh basil leaves, and finish with flaky sea salt.

Serve:

Eat these immediately while the tomatoes are still warm and the toast is crisp. They soften quickly, so timing matters here.

Save

One Sunday morning I set out a platter of these toasts for friends who came over unannounced. We stood around the counter, talked too much, ate too fast, and someone said, This tastes like vacation. I have never forgotten that, because it is exactly what it feels like to me too.

What to Do with Leftovers

The whipped ricotta keeps in the fridge for up to three days in an airtight container, and you can use it on bagels, crackers, or stirred into pasta. Roasted tomatoes also store well and taste incredible tossed with warm grains or scrambled into eggs the next morning.

How to Make It Your Own

Add a drizzle of balsamic glaze right before serving for a tangy sweetness that cuts through the richness. If you like heat, scatter red pepper flakes over the tomatoes before roasting or right at the end. I have also swapped the basil for arugula when I want a peppery bite instead of herbal softness.

Pairing and Serving Ideas

These toasts work beautifully alongside a green salad dressed with lemon and olive oil, or next to soft scrambled eggs for a more substantial breakfast. I have also served them as an appetizer with prosecco, and they disappear faster than anything else on the table.

• Pair with iced coffee or a light white wine like Pinot Grigio.
• Serve on a wooden board with extra basil and a small dish of flaky salt on the side.
• Double the tomatoes and toss leftovers into grain bowls or salads throughout the week.

Save

This toast is what I reach for when I want something that feels special but does not ask much of me. It reminds me that good food does not have to be complicated, just honest.

Recipe FAQs

→ Can I prepare the whipped ricotta ahead of time?

Yes, whipped ricotta can be made up to 2 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature or stir gently before serving for best texture.

→ What bread works best for this toast?

Rustic sourdough or country bread provides the ideal sturdy base that won't get soggy. Whole grain, multigrain, or gluten-free options work well too. Choose bread thick enough to hold the creamy toppings.

→ How do I get perfectly caramelized roasted tomatoes?

Preheat your oven to 400°F and arrange halved tomatoes cut-side up on a parchment-lined baking sheet. Drizzle with olive oil and season generously. Roast for 15-20 minutes until edges begin to char and juices concentrate. Don't stir during roasting.

→ Can I add protein to make this more filling?

Absolutely. Top with a fried or poached egg, crumbled feta cheese, pine nuts, or a drizzle of anchovy paste for added richness. Prosciutto or smoked salmon also complement the Mediterranean flavors beautifully.

→ What flavor variations work with this combination?

Add balsamic glaze for tanginess, fresh chili flakes for heat, or a squeeze of lemon juice for brightness. Arugula, microgreens, or peppery greens add texture. Try infusing the ricotta with garlic, thyme, or roasted red peppers.

→ Is this suitable for meal prep?

Components can be prepped separately: whipped ricotta keeps for 2 days, roasted tomatoes for 3 days. Toast bread fresh when serving to maintain crispness. Assemble just before eating for best presentation and texture.