Save The smell of tomatoes roasting in olive oil has this way of making the whole kitchen feel like summer, even in the middle of February. I started making this toast on mornings when I wanted something that felt special but didn't require me to be fully awake yet. The ricotta whips up so soft and cloud-like, and when you pile those jammy tomatoes on top, it's the kind of breakfast that makes you slow down. I've served this to friends who swore they didn't like ricotta, and watched them quietly reach for seconds.
I made this for my sister one Saturday morning after she'd had a rough week. We sat at the kitchen counter with our toasts, the tomatoes still warm and glistening, and she said it tasted like being on vacation. That's when I realized this recipe wasn't just about the food, it was about creating a little moment of brightness. Now it's my go to whenever someone needs cheering up or when I just want to feel like I'm taking care of myself.
Ingredients
- Cherry tomatoes: Halving them helps them roast faster and get those caramelized edges that make all the difference.
- Extra virgin olive oil: Use the good stuff here, you'll taste it in every bite, especially in that final drizzle.
- Whole milk ricotta: The fat content makes it whip up creamier, if you only have part skim, it'll still work but add an extra splash of olive oil.
- Lemon zest: Just a little brightens the ricotta without making it taste citrusy, don't skip this.
- Sourdough or country bread: A sturdy bread holds up to the toppings without getting soggy, I love a thick slice with a good crust.
- Fresh basil: Tear it with your hands right before serving, the aroma is part of the experience.
- Flaky sea salt: That final sprinkle adds a little crunch and a burst of salt that ties everything together.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment so cleanup is a breeze. This temperature is hot enough to coax out the tomato sweetness without drying them out.
- Roast the Tomatoes:
- Toss the halved cherry tomatoes with olive oil, salt, pepper, and oregano if you're using it, then spread them cut side up on the sheet. Roast for 15 to 20 minutes until they're soft, a little blistered, and smell like summer.
- Whip the Ricotta:
- While the tomatoes roast, blend the ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer. It should turn pale and fluffy, almost like a savory mousse.
- Toast the Bread:
- Toast your bread slices until they're golden and crisp, you want them sturdy enough to hold the ricotta and tomatoes without bending. A little char on the edges is perfect.
- Assemble:
- Spread a thick, generous layer of whipped ricotta on each toast, then pile on the warm roasted tomatoes. Drizzle with more olive oil, scatter fresh basil leaves, and finish with a pinch of flaky sea salt.
- Serve Immediately:
- These are best eaten right away while the tomatoes are still warm and the toast is crisp. Grab a napkin and enjoy every bite.
Save There's something about the way the warm tomatoes sink into the cool ricotta that makes this toast feel like more than just a recipe. It's become my lazy Sunday ritual, my impressive but easy brunch trick, and the thing I crave when I want comfort that doesn't weigh me down. Every time I make it, I'm reminded that the best meals don't have to be complicated.
How to Store and Reheat
The roasted tomatoes keep well in an airtight container in the fridge for up to three days, and the whipped ricotta stays fresh for about the same. I like to store them separately and assemble fresh toasts as I want them. If you need to reheat the tomatoes, a quick zap in the microwave or a few minutes in a warm oven brings them back to life.
Variations to Try
I've added a drizzle of balsamic glaze over the top for a sweet tangy finish, and it's incredible. Sometimes I toss in a few garlic cloves with the tomatoes for extra depth. If you want a little heat, a pinch of chili flakes or a few slices of fresh jalapeño make it exciting without overwhelming the other flavors.
Serving Suggestions
This toast is perfect on its own, but I've also served it alongside a simple arugula salad dressed with lemon and olive oil. It's great as part of a brunch spread with soft scrambled eggs and fresh fruit. If you're feeling fancy, pair it with a glass of chilled white wine or sparkling water with a twist of lemon.
- Add a fried egg on top for extra richness and protein.
- Serve with a side of mixed greens tossed in a light vinaigrette.
- Double the recipe for a crowd, it disappears fast.
Save This toast has earned its place in my regular rotation, and I hope it finds a spot in yours too. It's proof that a few quality ingredients and a little bit of heat can turn into something really beautiful.
Recipe FAQs
- → Can I make the whipped ricotta ahead of time?
Yes, prepare the whipped ricotta up to 4 hours in advance and refrigerate in an airtight container. Allow it to come to room temperature for 15 minutes before spreading for the best texture and flavor.
- → What bread works best for this toast?
Rustic sourdough, country bread, or ciabatta are ideal for their sturdy structure and ability to support the creamy topping. Multigrain and gluten-free options work well for dietary preferences.
- → How do I know when the tomatoes are properly roasted?
Roasted tomatoes should be soft, slightly shriveled, and caramelized at the edges with deepened color. They'll release their juices and develop concentrated sweetness, typically taking 15-20 minutes at 400°F.
- → Can I add protein to make this more filling?
Absolutely. Top with crumbled goat cheese, crispy pancetta, smoked salmon, or a poached egg for added substance and richness that complements the creamy ricotta base.
- → What's the best way to store leftovers?
Store roasted tomatoes and whipped ricotta separately in airtight containers for up to 3 days. Toast bread fresh before serving, then assemble immediately to maintain crispness and prevent sogginess.
- → How can I make this spicier?
Add red pepper flakes or chili powder to the whipped ricotta, drizzle warm toast with hot honey, or sprinkle crispy chili flakes on top just before serving for customizable heat.