Tomato Ricotta Toast

My kitchen counter was a mess of half-unpacked groceries when I spotted the little basket of cherry tomatoes starting to wrinkle. I had a hunk of sourdough going stale and ricotta left from lasagna night. Instead of letting them waste away, I threw the tomatoes in the oven with olive oil and whipped the ricotta with lemon zest. Twenty minutes later, I had something that tasted like a vacation I couldn't afford.

I made this for my sister when she stopped by unannounced on a Saturday. She stood at the counter eating it over the sink, tomato juice dripping down her wrist, and asked why I never opened a cafe. I told her it was just toast, but she shook her head and said some toast is worth driving across town for.

Ingredients

• Cherry tomatoes: Halving them exposes more surface area to caramelize in the oven, and their natural sugars concentrate into something almost jammy.
• Extra-virgin olive oil: Use the good stuff here because it touches every layer and you will taste the difference between flat and fruity oil.
• Sea salt and black pepper: Season at every stage so the flavors build instead of landing all at once on top.
• Dried oregano: Optional but it brings a whisper of that Mediterranean hillside scent that makes the kitchen smell like summer.
• Ricotta cheese: Whole milk ricotta whips into clouds, while part-skim can turn grainy, so splurge a little if you can.
• Lemon zest: Fresh zest wakes up the ricotta and cuts through the richness without making it taste like lemon ricotta specifically.
• Rustic sourdough or country bread: Thick slices with a sturdy crust hold up under the weight of toppings and soak up olive oil without collapsing.
• Fresh basil leaves: Tear them just before serving so they release that anise-like perfume right as you bite in.
• Flaky sea salt: The final crunch and burst of salinity that makes each bite feel intentional and complete.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment so cleanup is as easy as crumpling paper. Halve the cherry tomatoes and arrange them cut side up so they roast evenly.

Roast the Tomatoes:

Drizzle olive oil over the tomatoes, then sprinkle with salt, pepper, and oregano if using. Roast for 15 to 20 minutes until the edges start to wrinkle and the juices bubble and darken.

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 one to two minutes until it looks like frosting and tastes like a cloud with attitude.

Toast the Bread:

Toast your bread slices until golden and crisp, either in a toaster or under the broiler. You want crunch that can stand up to soft toppings.

Assemble:

Spread a thick layer of whipped ricotta on each toast, then spoon warm roasted tomatoes over the top. Drizzle with more olive oil, scatter fresh basil, and finish with a pinch of flaky salt.

Serve:

Eat these immediately while the tomatoes are still warm and the toast is crisp. They lose their magic as they sit.

Pin it

One morning I made these for myself and sat outside with coffee and a book. A neighbor walking her dog stopped to ask what smelled so good. I handed her one over the fence and she stood there chewing in silence, then laughed and said she forgot she was supposed to be on a diet. Sometimes food is just too honest to ignore.

Flavor Variations

I have tried this with a drizzle of balsamic glaze over the tomatoes and it adds a sharp sweetness that works beautifully. A sprinkle of chili flakes brings heat without overwhelming the delicate ricotta. Once I added torn prosciutto and it turned into something closer to a meal than a snack, but it was gone in minutes.

Storage and Timing

The whipped ricotta can be made a day ahead and kept covered in the fridge, but let it come to room temperature before spreading. Roasted tomatoes are best fresh but can be refrigerated for two days and gently rewarmed in the oven. Toast the bread right before serving or it will turn soggy and sad.

Serving Suggestions

I have served these as a light lunch with a simple arugula salad dressed in lemon and olive oil. They work beautifully on a brunch table alongside soft scrambled eggs and fresh fruit. For a party, cut the toasts into halves or thirds and arrange them on a platter so people can grab them without sitting down.

• Pair with a crisp white wine or sparkling water with lemon.
• Add a fried egg on top for extra richness and a runny yolk that pools into the ricotta.
• Use leftovers as a base for roasted vegetables or grilled chicken if you want to stretch the meal further.

Pin it

This toast has become my answer to mornings when I want something special without the fuss of a full breakfast spread. It reminds me that good food does not need to be complicated, just honest and made with care.

Recipe Questions & Answers

→ Can I prepare the ricotta mixture ahead of time?

Yes, you can whip the ricotta up to 4 hours in advance. Store it covered in the refrigerator and bring to room temperature before serving for the best texture and flavor.

→ What type of bread works best for this toast?

Rustic sourdough or country bread provides excellent texture and flavor. Multigrain or gluten-free varieties work well too. Choose bread thick enough to hold the creamy toppings without becoming soggy.

→ How do I make the tomatoes more caramelized?

Roast the tomatoes at 425°F instead of 400°F for 18-22 minutes, checking frequently. Ensure they're arranged in a single layer without crowding for better caramelization and browning.

→ Can I add protein to make this more filling?

Absolutely. Top each toast with a fried or poached egg, grilled chicken slices, or crumbled feta cheese. These additions complement the creamy ricotta and roasted tomatoes beautifully.

→ What substitutions work for ricotta cheese?

Greek yogurt, mascarpone, or labneh make excellent substitutes. Blend them with the same seasonings. Goat cheese offers a tangier alternative if you prefer a more pronounced flavor.

→ How should I store leftovers?

Keep components separate in airtight containers. Store roasted tomatoes and whipped ricotta refrigerated for up to 3 days. Assemble fresh toasts when ready to serve for optimal texture.