Save to Pinterest My neighbor Anna handed me a basket of cherry tomatoes one August morning, more than she could use before her trip to Greece. I had ricotta in the fridge and good bread on the counter, so I roasted the tomatoes until they burst and whipped the ricotta with lemon zest. The first bite tasted like summer sunshine on toast. It became my go-to whenever I need something simple but special.
I made this for a weekend brunch when my sister visited with her kids. They usually turn their noses up at anything green or unfamiliar, but the bright red tomatoes and creamy ricotta won them over. My nephew asked if we could make it again before they left. That kind of approval from an eight-year-old means everything.
Ingredients
- Cherry tomatoes: Halving them exposes more surface area to caramelize, and roasting them until jammy makes them taste like candy.
- Extra-virgin olive oil: Use the good stuff here, it adds fruity richness to both the tomatoes and the ricotta.
- Sea salt and black pepper: Simple seasonings let the natural sweetness of the tomatoes and creaminess of the ricotta shine.
- Dried oregano: Optional but adds a warm Mediterranean note that ties everything together.
- Ricotta cheese: Whole milk ricotta whips up fluffier and tastes richer than part-skim versions.
- Lemon zest: A half teaspoon brightens the ricotta and cuts through the richness without tasting citrusy.
- Rustic sourdough or country bread: A sturdy bread with a chewy crust holds up to the toppings and adds texture.
- Fresh basil leaves: Torn at the last second, they bring a peppery freshness that completes the dish.
- Flaky sea salt: A final pinch adds a delicate crunch and a burst of flavor with each bite.
Instructions
- Preheat and Prep:
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This keeps cleanup easy and prevents the tomatoes from sticking.
- Roast the Tomatoes:
- Arrange the halved cherry tomatoes cut side up on the baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 15 to 20 minutes until the tomatoes are soft, slightly shriveled, and caramelized at the edges.
- Whip the Ricotta:
- While the tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or use a hand mixer. Blend for 1 to 2 minutes until the ricotta is smooth, creamy, and almost mousse-like.
- Toast the Bread:
- Toast your bread slices until golden brown and crisp on the outside but still tender inside. A toaster, grill, or oven broiler all work beautifully.
- Assemble the Toasts:
- Spread a generous layer of whipped ricotta onto each warm toast, then spoon the roasted tomatoes on top. Drizzle with a little extra olive oil, scatter fresh basil leaves, and finish with a pinch of flaky sea salt.
- Serve Immediately:
- Enjoy the toasts while the tomatoes are still warm and the bread is crisp. The contrast of textures and temperatures makes this dish unforgettable.
Save to Pinterest One rainy Sunday, I made these toasts for myself with a cup of tea and a book. The kitchen smelled like roasted tomatoes and oregano, and for twenty minutes, everything felt calm and right. Sometimes the best meals are the ones you make just for yourself.
How to Store and Reheat
Store the whipped ricotta and roasted tomatoes separately in airtight containers in the fridge for up to three days. When you are ready to eat, toast fresh bread, spread the cold ricotta, and warm the tomatoes gently in a skillet or microwave. The flavors deepen overnight, so leftovers taste even better the next day.
Flavor Variations to Try
Add a drizzle of balsamic glaze over the finished toasts for a tangy sweetness that pairs beautifully with the tomatoes. Sprinkle red chili flakes into the ricotta or over the tomatoes if you like a little heat. You can also swap basil for fresh mint or arugula for a peppery twist.
Serving Suggestions
These toasts work as a light breakfast with a soft-boiled egg on top, a brunch spread alongside fresh fruit and coffee, or an appetizer for a dinner party. I have served them on a wooden board with extra olive oil and flaky salt on the side, and guests always come back for seconds.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Serve alongside a simple green salad dressed with lemon and olive oil.
- Double the recipe for a crowd, they disappear fast.
Save to Pinterest This toast has become my answer to unexpected guests, lazy mornings, and moments when I want something delicious without the fuss. I hope it brings you as much joy as it has brought me.
Recipe Questions
- → Can I prepare the whipped ricotta ahead of time?
Yes, you can make the whipped ricotta up to 2 hours in advance and store it in the refrigerator in an airtight container. This makes assembly much quicker when you're ready to serve.
- → What type of bread works best for this dish?
Rustic sourdough or country bread provides the best structure and flavor. However, you can substitute multigrain, ciabatta, or gluten-free bread depending on your preference and dietary needs.
- → How do I roast the cherry tomatoes perfectly?
Halve the tomatoes, toss with olive oil, salt, pepper, and oregano, then roast at 400°F for 15-20 minutes until they're soft and slightly caramelized at the edges. Watch them closely toward the end to prevent burning.
- → Can I add other toppings or variations?
Absolutely! Try adding a splash of balsamic glaze, red pepper flakes for heat, toasted nuts, crumbled feta, or a fried egg. Fresh arugula or microgreens also add nice peppery notes.
- → Is this dish suitable for meal prep?
The components keep well separately for up to 2 days. Store roasted tomatoes and whipped ricotta in separate containers, then assemble fresh before serving to maintain the bread's crispness.
- → What can I substitute for ricotta cheese?
Mascarpone, whipped goat cheese, or even cashew cream work beautifully. Each brings its own flavor profile while maintaining the creamy texture the dish requires.