Tomato Ricotta Toast (Printable Version)

Vibrant Mediterranean toast with creamy whipped ricotta and sweet roasted cherry tomatoes. Easy, vegetarian, and ready in 30 minutes.

# Needed 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

# Steps:

01 - Preheat the oven to 400°F.
02 - Arrange cherry tomatoes on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast for 15-20 minutes until tomatoes are soft and caramelized.
03 - While tomatoes roast, combine ricotta cheese, olive oil, lemon zest, salt, and pepper in a food processor or blend with a hand mixer until smooth and creamy, approximately 1-2 minutes.
04 - Toast bread slices until golden brown.
05 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
06 - Top each toast with warm roasted tomatoes. Drizzle with additional olive oil. Garnish with fresh basil leaves and a pinch of flaky sea salt.
07 - Serve immediately.

# Expert Advice:

01 -
  • It looks like you spent an hour in the kitchen but takes less than thirty minutes start to finish.
  • The whipped ricotta trick makes store-bought cheese taste like it came from an Italian market.
  • Roasting cherry tomatoes concentrates their sweetness and brings out a jammy texture that spreads beautifully.
  • You can serve it for breakfast, lunch, or as an appetizer and no one will guess how easy it was.
02 -
  • Do not skip whipping the ricotta, it transforms the texture from grainy to silky and makes the dish feel elegant.
  • Roast the tomatoes until they start to shrivel and caramelize, undercooked tomatoes will taste watery and lack sweetness.
  • Toast the bread just before assembling so it stays crisp and does not get soggy under the ricotta.
03 -
  • Use a food processor to whip the ricotta if you want it extra airy, a hand mixer works but takes a bit longer.
  • Roast extra tomatoes and toss them with pasta, eggs, or grain bowls throughout the week.
  • If your bread is too soft, brush it lightly with olive oil and toast it in the oven for a sturdier base.
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