Tomato Ricotta Toast (Printer-Friendly)

Creamy whipped ricotta topped with roasted cherry tomatoes, fresh basil, and olive oil on toasted bread.

# What You Need:

→ Roasted Tomatoes

01 - 1 cup cherry tomatoes, halved
02 - 1 tablespoon extra-virgin olive oil
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon dried oregano

→ Whipped Ricotta

06 - 1 cup whole milk ricotta cheese
07 - 1 tablespoon extra-virgin olive oil
08 - 1/2 teaspoon lemon zest
09 - 1/4 teaspoon sea salt
10 - 1/8 teaspoon freshly ground black pepper

→ Assembly

11 - 4 slices rustic sourdough or country bread
12 - Fresh basil leaves for garnish
13 - Additional extra-virgin olive oil for drizzling
14 - Flaky sea salt for finishing

# How To Make It:

01 - Preheat oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast for 15 to 20 minutes until tomatoes are soft and caramelized.
03 - While tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or mixing bowl. Blend or whisk for 1 to 2 minutes until smooth and creamy.
04 - Toast bread slices until golden brown.
05 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
06 - Top each toast with warm roasted tomatoes. Drizzle with additional olive oil. Garnish with fresh basil leaves and a pinch of flaky sea salt.
07 - Serve immediately while warm.

# Expert Advice:

01 -
  • It looks fancy but comes together in less time than it takes to brew a pot of coffee.
  • The contrast between sweet roasted tomatoes and tangy whipped ricotta makes every bite feel intentional and bright.
  • You can prep the ricotta ahead and keep it in the fridge, so breakfast becomes a five minute assembly job.
02 -
  • Do not skip roasting the tomatoes, raw ones will make the toast watery and the flavor stays one dimensional.
  • Whip the ricotta until it is completely smooth or you will end up with lumpy spread that does not coat the bread evenly.
  • Use thick bread, thin slices collapse under the weight of the ricotta and tomatoes and turn into a soggy mess.
03 -
  • Let the ricotta sit at room temperature for ten minutes before whipping, it blends smoother and fluffier when it is not ice cold.
  • Toast the bread in a hot skillet with a little olive oil instead of a toaster for extra crispness and flavor.
  • If your tomatoes are not very sweet, add a tiny pinch of sugar before roasting to help them caramelize.
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