Tomato Ricotta Toast (Print Version)

Mediterranean-inspired toast with creamy whipped ricotta and sweet roasted cherry tomatoes. Easy, vegetarian, and perfect for any meal.

# What You'll 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 - Extra-virgin olive oil for drizzling
14 - Flaky sea salt for finishing

# How to Make It:

01 - Preheat oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast for 15 to 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 use a hand mixer. Blend until smooth and creamy, approximately 1 to 2 minutes.
04 - Toast bread slices until golden brown using a toaster or grill.
05 - Apply a generous layer of whipped ricotta mixture onto each toasted bread slice.
06 - Top each ricotta-covered 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 warm.

# Expert Tips:

01 -
  • It transforms pantry basics into something that looks like you spent an hour in the kitchen, but actually takes less time than your morning coffee routine.
  • The whipped ricotta becomes almost mousse like, light and tangy, making even plain bread feel luxurious.
  • Roasting the tomatoes concentrates their sweetness so much that even winter tomatoes taste like they came from a vine in August.
02 -
  • Do not skip the parchment paper, or you will spend twenty minutes scraping caramelized tomato skins off your baking sheet.
  • If your ricotta is grainy or watery, blend it a little longer and taste it before spreading, because some brands need an extra pinch of salt to come alive.
  • Warm tomatoes on cold ricotta creates the perfect temperature contrast, so do not let the tomatoes cool completely before assembling.
03 -
  • Add a tiny pinch of red pepper flakes to the ricotta for a subtle kick that surprises people in the best way.
  • If your tomatoes are not very sweet, toss them with a quarter teaspoon of sugar before roasting to help them caramelize faster.
  • Use a serrated knife to cut the bread so you get clean slices without squashing the loaf.
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