Tomato Ricotta Toast (Printer View)

Mediterranean-inspired toast featuring whipped ricotta and roasted cherry tomatoes. A vibrant, easy preparation for breakfast or light snacking.

# What you'll 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 - Extra-virgin olive oil for drizzling
14 - Flaky sea salt to finish

# Method:

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

# Expert Advice:

01 -
  • It feels gourmet but comes together in less time than it takes to brew a pot of coffee.
  • The creamy ricotta balanced with jammy roasted tomatoes hits every texture and flavor note you crave.
  • You can serve it for breakfast, lunch, or as an appetizer without anyone questioning your timing.
  • It uses pantry staples and transforms them into something that looks like it came from a cafe.
02 -
  • Do not skip whipping the ricotta, straight from the container it is grainy and dense, but whipped it becomes silky and spreadable.
  • Roast the tomatoes until they start to wrinkle and char slightly, that caramelization is where all the flavor lives.
  • Serve the toasts right away so the bread stays crisp and the tomatoes stay warm, they lose their magic as they sit.
03 -
  • Use a food processor for the ricotta if you have one, it whips up faster and fluffier than a hand mixer.
  • Let the roasted tomatoes cool for just a minute before piling them on, too hot and they will make the ricotta runny.
  • Drizzle your best olive oil at the end, it is the finishing touch that ties everything together and makes the flavors sing.
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