Tomato Ricotta Toast (Printer-friendly)

Whipped ricotta meets roasted cherry tomatoes on crispy sourdough. A fresh, Mediterranean-inspired bite packed with flavor.

# 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 - Additional extra-virgin olive oil for drizzling
14 - Flaky sea salt to finish

# Directions:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
03 - Roast in the preheated oven for 15 to 20 minutes until tomatoes are soft and caramelized.
04 - While tomatoes roast, combine ricotta cheese, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a food processor or mixing bowl. Blend or whip for 1 to 2 minutes until smooth and creamy.
05 - Toast the bread slices until golden brown using a toaster or grill.
06 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
07 - Top each ricotta-spread toast with warm roasted tomatoes. Drizzle with additional olive oil, garnish with fresh basil leaves, and finish with a pinch of flaky sea salt.
08 - Serve immediately while tomatoes are warm.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but really only takes 30 minutes start to finish.
  • The whipped ricotta is so creamy and light, it feels indulgent without being heavy.
  • Roasting the tomatoes brings out this deep sweetness you just can't get raw.
  • It works as breakfast, lunch, or that in between snack when you want something satisfying.
02 -
  • Don't over blend the ricotta or it can get grainy, just whip until it's smooth and airy.
  • If your tomatoes aren't super sweet, a tiny pinch of sugar before roasting helps them caramelize beautifully.
  • Let the ricotta come to room temperature before whipping, it blends smoother and fluffier that way.
03 -
  • Use day old bread for toasting, it crisps up better and holds the toppings without getting soggy.
  • Taste your ricotta before whipping, some brands are saltier than others so adjust seasoning accordingly.
  • If you don't have a food processor, a hand whisk works too, it just takes a little more elbow grease to get it fluffy.
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