Save to Pinterest I used to think toast was just toast until a friend from Sicily spread ricotta on warm bread and handed it to me without a word. The creaminess, the slight tang, the way it soaked into the crust—it was a revelation that changed my entire breakfast routine. Now I roast cherry tomatoes until they burst and sweeten, whip ricotta with lemon zest until it's cloud-like, and pile it all onto sourdough that's still warm from the toaster. It's become my go-to when I want something that feels indulgent but comes together in less time than it takes to brew a second cup of coffee. This toast is proof that simple ingredients, treated with a little care, can feel like a small luxury.
The first time I made this for friends, I was scrambling to pull together brunch with whatever was in my fridge. I tossed tomatoes in the oven, whipped ricotta with some lemon zest I had left over from a cake, and toasted bread while we caught up over coffee. Everyone went quiet when they took their first bite, and one friend asked if I'd been hiding my culinary skills. I laughed because it felt almost too easy to be impressive, but that's exactly what makes it special.
Ingredients
- Cherry tomatoes: Halving them exposes more surface area to the heat, which means more caramelization and concentrated sweetness.
- Extra-virgin olive oil: Use a good one here since it's drizzled at the end and you'll actually taste it, fruity and peppery against the creamy ricotta.
- Ricotta cheese: Whole milk ricotta is richer and whips up fluffier than part-skim, so don't skimp if you can help it.
- Lemon zest: Just the zest, not the juice—it adds brightness without making the ricotta watery or too tart.
- Sourdough bread: A sturdy, crusty bread holds up to the toppings without getting soggy, and the tanginess complements the ricotta beautifully.
- Fresh basil: Tear it by hand right before serving so it releases its oils and stays vibrant and aromatic.
- Flaky sea salt: The finishing touch that gives each bite a little crunch and a pop of salinity.
Instructions
- Get the oven ready:
- Preheat your oven to 400°F (200°C) so it's hot enough to roast the tomatoes quickly and coax out their natural sugars. Line a baking sheet with parchment to make cleanup easier.
- Roast the tomatoes:
- Arrange the halved cherry tomatoes cut side up on the baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and oregano if you're using it. Roast for 15 to 20 minutes until they're soft, jammy, and just starting to caramelize at the edges.
- Whip the ricotta:
- While the tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or bowl. Blend or beat for 1 to 2 minutes until it's smooth, light, and almost mousse-like.
- Toast the bread:
- Toast your sourdough slices until they're golden and crisp on the outside but still have a little chew in the center. You want them sturdy enough to hold the toppings without crumbling.
- Assemble the toasts:
- Spread a generous layer of whipped ricotta on each warm toast, then spoon the roasted tomatoes on top. Drizzle with a little more olive oil, scatter fresh basil leaves, and finish with a pinch of flaky sea salt.
- Serve right away:
- These are best eaten warm, when the tomatoes are still soft and the ricotta is creamy. Enjoy immediately while the textures and temperatures are at their peak.
Save to Pinterest I remember making this on a slow Sunday morning when the light was pouring through the kitchen window and the smell of roasting tomatoes filled the whole apartment. My partner wandered in, still half asleep, and reached for a piece without asking. We ate standing at the counter, not talking much, just savoring the warmth and simplicity of it. That's when I realized some of the best meals aren't fancy dinners—they're the ones you make without thinking, that turn an ordinary moment into something you remember.
Choosing Your Bread
The bread is more important than you'd think because it's the foundation that holds everything together. Sourdough is my favorite for its tangy flavor and chewy texture, but a rustic country loaf works just as well. If you're using something softer like ciabatta, toast it a little longer so it doesn't collapse under the weight of the ricotta and tomatoes. I've also made this with multigrain bread when I wanted something heartier, and it was just as satisfying. Whatever you choose, make sure it's thick-cut and sturdy enough to stand up to generous toppings.
Making It Your Own
Once you've made this a few times, you'll start experimenting with little tweaks that suit your taste. I've added a drizzle of balsamic glaze when I wanted something a little sweeter and tangier, and I've sprinkled chili flakes on top when I craved a bit of heat. A handful of arugula tucked under the tomatoes adds a peppery bite, and a few capers scattered over the top bring a briny punch that cuts through the richness. You can even swap the basil for fresh mint or parsley if that's what you have on hand. The core recipe is forgiving and flexible, which is exactly why it's become a staple in my kitchen.
Storing and Reheating
This toast is best eaten fresh, but if you have leftovers, store the components separately so nothing gets soggy. Keep the whipped ricotta in an airtight container in the fridge for up to three days, and store the roasted tomatoes in a sealed jar with a little olive oil on top. When you're ready to eat, toast fresh bread and assemble everything again—it only takes a minute and tastes just as good as the first time. I've even eaten leftover ricotta straight from the container with a spoon, no judgment.
- Store ricotta and tomatoes separately to keep the bread from getting soggy.
- Reheat tomatoes gently in a pan or microwave before assembling.
- Whipped ricotta can be made a day ahead and kept chilled until you're ready to use it.
Save to Pinterest This toast has become my answer to mornings when I want something nourishing but don't have the energy for anything complicated. It's proof that a handful of good ingredients and a little heat can turn into something that feels special, every single time.
Answers to Recipe Questions
- → Can I prepare the whipped ricotta ahead of time?
Yes, whip the ricotta up to 4 hours in advance. Cover and refrigerate. Allow it to sit at room temperature for 10 minutes before spreading for the best texture and flavor.
- → How do I prevent the tomatoes from becoming too dry?
Roast at 400°F for 15-20 minutes, checking at 15 minutes. The tomatoes should be soft and slightly caramelized but not shriveled. Don't overcrowd the baking sheet, as this traps steam.
- → What bread works best for this toast?
Rustic sourdough or country bread provides the ideal texture—sturdy enough to support toppings without becoming soggy. Day-old bread works particularly well. Multigrain or gluten-free options are excellent alternatives.
- → Can I make this dairy-free?
Substitute ricotta with cashew cream or store-bought dairy-free ricotta alternative. Blend soaked raw cashews with lemon juice, olive oil, and salt for a creamy homemade version.
- → How should I store leftovers?
Store roasted tomatoes and whipped ricotta separately in airtight containers for up to 3 days. Toast bread fresh when ready to assemble. Retoast bread lightly before serving for best results.
- → What toppings pair well with this toast?
Try adding crispy prosciutto, arugula, microgreens, toasted pine nuts, or a drizzle of balsamic reduction. A sprinkle of red pepper flakes adds heat, while fresh mint offers a cool, herbaceous note.