Save to Pinterest One Saturday morning, I was staring into my fridge with zero motivation to cook anything complicated. A carton of ricotta, a pint of cherry tomatoes, and some crusty bread sat there like a quiet suggestion. I tossed the tomatoes in the oven, whipped the ricotta with lemon and olive oil, and twenty minutes later I had something that tasted like I'd tried much harder. It became my go-to whenever I wanted something special without the fuss.
I made this for a friend who showed up unexpectedly one Sunday, and she insisted I write down the recipe on the spot. She kept saying it tasted like something from a café, and I had to admit the secret was just giving the ricotta a quick whip and not skimping on the olive oil. Now every time she visits, she asks if we're having the tomato toast.
Ingredients
- Cherry tomatoes: Halving them helps them caramelize faster, and even sad winter tomatoes perk up with a little roasting and olive oil.
- Extra-virgin olive oil: Use the good stuff here, it coats the tomatoes and makes the ricotta taste richer without feeling greasy.
- Sea salt and black pepper: Season generously, roasting concentrates flavors so don't be shy.
- Dried oregano: Optional but it adds a Mediterranean warmth that makes the whole thing smell like a vacation.
- Ricotta cheese: Whole milk ricotta whips up creamier and doesn't turn grainy, I learned that the hard way with low-fat versions.
- Lemon zest: Just half a teaspoon brightens everything and cuts through the richness without tasting citrusy.
- Rustic sourdough or country bread: Thick slices with a good crust hold up to the toppings and soak up the olive oil perfectly.
- Fresh basil leaves: Tear them by hand right before serving, the smell alone makes it taste fresher.
- Flaky sea salt: That final sprinkle adds a delicate crunch that regular salt just can't match.
Instructions
- Preheat and prep:
- Set your oven to 400°F and line a baking sheet with parchment. This keeps the tomatoes from sticking and makes cleanup almost nonexistent.
- Roast the tomatoes:
- Toss the halved cherry tomatoes with olive oil, salt, pepper, and oregano, then spread them cut-side up on the sheet. Roast for 15 to 20 minutes until they're soft, jammy, and starting to caramelize at the edges.
- 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. Stop when it's smooth and airy, about one to two minutes.
- Toast the bread:
- Toast your bread slices until they're golden and crisp. You want a sturdy base that won't get soggy under the ricotta.
- Assemble:
- Spread a thick layer of whipped ricotta on each toast, pile on the warm roasted tomatoes, then drizzle with more olive oil. Finish with torn basil and a pinch of flaky salt.
- Serve immediately:
- This is best enjoyed right away while the tomatoes are still warm and the toast is crisp. The contrast in textures is everything.
Save to Pinterest There was an afternoon when I brought these to a potluck without much expectation, and they disappeared before the main dishes even came out. Someone asked if I'd catered them, and I realized sometimes the simplest things feel the most special. It reminded me that good ingredients and a little care can do all the talking.
How to Store and Reheat
The whipped ricotta keeps in an airtight container in the fridge for up to three days, and you can store the roasted tomatoes separately for the same amount of time. I don't recommend assembling the toasts ahead because the bread gets soggy, but you can prep the components and toast fresh bread right before serving. If the ricotta thickens in the fridge, just stir in a teaspoon of olive oil or a splash of milk to loosen it back up.
Variations You Might Love
I've swapped in goat cheese for half the ricotta when I wanted something tangier, and it worked beautifully. A drizzle of balsamic glaze or honey over the tomatoes adds a sweet-tart finish that makes it feel more like a fancy appetizer. If you like heat, a pinch of chili flakes or a few slices of fresh jalapeño on top turns it into something with a little more edge.
Serving Suggestions
These toasts are perfect alongside scrambled eggs and coffee for a leisurely weekend breakfast, or you can serve them with a simple arugula salad for a light lunch. I've also cut them into smaller pieces and passed them around as an appetizer before dinner, and they always get eaten first. They pair well with a crisp white wine or even a cold glass of sparkling water with lemon.
- Serve with a side of mixed greens dressed in lemon vinaigrette.
- Pair with soft-boiled eggs for a more filling breakfast.
- Cut into halves or quarters for easy party appetizers.
Save to Pinterest This toast has become one of those recipes I turn to when I want to feel like I'm taking care of myself without spending an hour in the kitchen. It's proof that a few good ingredients and a little warmth can make any morning feel a bit more intentional.
Recipe FAQs
- → Can I make the whipped ricotta ahead of time?
Yes, prepare the whipped ricotta up to 4 hours in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature for 10 minutes before serving for best flavor and texture.
- → What type of bread works best for this toast?
Rustic sourdough or country bread provides the ideal texture with a crispy exterior and tender crumb. Avoid thin sandwich bread, which becomes too soggy. Multigrain or gluten-free options work well for dietary preferences.
- → How do I prevent the toast from getting soggy?
Toast the bread until golden brown to create a protective barrier. Serve immediately after assembly, and ensure the roasted tomatoes have cooled slightly before topping to minimize moisture transfer.
- → Can I substitute the ricotta with another cheese?
Mascarpone, labneh, or whipped cream cheese offer similar creamy textures. For a firmer option, try burrata or fresh mozzarella, though you'll skip the whipping step.
- → What variations enhance the flavor?
Add a splash of balsamic glaze over the tomatoes for tang, sprinkle red pepper flakes for heat, or drizzle truffle oil for luxury. Fresh mint complements basil nicely as an additional garnish.