Tomato Ricotta Toast (Printable format)

Vibrant Mediterranean-inspired toast with creamy whipped ricotta and sweet roasted cherry tomatoes. Perfect for breakfast or a light snack.

# List of ingredients:

→ 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

# How to make it:

01 - Preheat the oven to 400°F
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. Roast for 15 to 20 minutes until tomatoes are soft and caramelized.
03 - While tomatoes roast, combine ricotta cheese, olive oil, lemon zest, sea salt, and black pepper in a food processor or mixing bowl. Blend with a hand mixer 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 bread slice.
06 - Top each ricotta-spread toast with warm roasted tomatoes. Drizzle with additional olive oil and garnish with fresh basil leaves and a pinch of flaky sea salt.
07 - Serve immediately while components are warm.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in half an hour with pantry staples.
  • The whipped ricotta is so silky and light, it feels indulgent without being heavy.
  • Roasting the tomatoes brings out a natural sweetness that makes even winter tomatoes taste like summer.
  • You can serve it for breakfast, brunch, or as a snack, and it works every time.
02 -
  • Don't skip whipping the ricotta, it transforms the texture from grainy to cloud-like and makes all the difference.
  • Roast the tomatoes cut-side up so they hold their shape and concentrate their sweetness instead of turning to mush.
  • Use thick-cut bread or the ricotta will soak through and make it soggy before you finish eating.
03 -
  • Use day-old bread, it toasts up crispier and holds the toppings better than fresh soft loaves.
  • Taste your ricotta before seasoning, some brands are saltier than others and you don't want to overdo it.
  • Let the roasted tomatoes cool for just a minute before piling them on, too hot and they'll make the ricotta runny.
Return