Tomato Ricotta Toast (Printable version)

Mediterranean-inspired toast with whipped ricotta and roasted cherry tomatoes. A fresh, easy vegetarian option for any meal.

# What you need:

→ 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 olive oil for drizzling
14 - Flaky sea salt to finish

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be eating in under 30 minutes.
  • The whipped ricotta is so versatile you'll start putting it on everything from crackers to roasted vegetables.
  • Roasting the tomatoes brings out a natural sweetness that makes even winter tomatoes taste like summer.
  • It works for breakfast, lunch, or that in-between moment when you need something satisfying but not heavy.
02 -
  • Don't skip roasting the tomatoes—raw cherry tomatoes are good, but roasted ones are sweet, concentrated, and make the whole dish.
  • Whipping the ricotta transforms it from grainy to silky, so take the extra minute to blend it properly.
  • Use bread that's thick enough to support the toppings without getting soggy halfway through eating.
03 -
  • Let the ricotta come to room temperature before whipping for an even creamier texture.
  • Use the roasted tomato juices left on the pan—drizzle them over the toast for extra flavor.
  • If you don't have a food processor, a hand mixer or even a whisk and some elbow grease will get the ricotta smooth enough.
Return