Tomato Ricotta Toast (Print Version)

Mediterranean-inspired toast featuring whipped ricotta and roasted cherry tomatoes. Light, flavorful, and ready in just 30 minutes.

# 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 - Additional extra-virgin olive oil for drizzling
14 - Flaky sea salt to finish

# 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 sprinkle with salt, pepper, and oregano. Roast for 15 to 20 minutes until tomatoes are softened 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 for 1 to 2 minutes until smooth and creamy.
04 - Toast bread slices until golden brown using a toaster or grill.
05 - Apply a generous layer of whipped ricotta mixture to each toasted bread slice.
06 - Top each ricotta-spread 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 tomatoes are still warm.

# Additional Tips::

01 -
  • It tastes like you spent an hour in the kitchen but you were really just letting the oven do the work.
  • The creamy ricotta against warm, jammy tomatoes creates a contrast that feels both indulgent and light.
  • You can make it for one or scale it up without breaking a sweat.
  • It works as breakfast, lunch, or that in-between snack when you want something that feels special.
02 -
  • Don't skip the parchment paper, tomatoes release juice and sugar that can burn onto the pan and make cleanup miserable.
  • If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes before whipping or it won't get fluffy.
  • Toast the bread just before assembling, if it sits too long it loses its crunch and the whole texture falls flat.
03 -
  • Roast extra tomatoes and toss them into pasta, grain bowls, or scrambled eggs throughout the week.
  • Let the ricotta come to room temperature before whipping, it blends faster and gets fluffier.
  • If you don't have a food processor, a hand mixer or even a vigorous whisk will work for the ricotta, just give it a little more time.
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