Tomato Ricotta Toast (Print version)

Mediterranean-inspired toast with creamy whipped ricotta and roasted cherry tomatoes. Vegetarian, easy to make, and ready in 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 for finishing

# How to Make:

01 - Preheat the oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
03 - Roast tomatoes for 15 to 20 minutes until soft and caramelized.
04 - While tomatoes roast, blend ricotta cheese, olive oil, lemon zest, sea salt, and black pepper in a food processor or with a hand mixer until smooth and creamy, approximately 1 to 2 minutes.
05 - Toast bread slices until golden brown.
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 and garnish with fresh basil leaves and flaky sea salt.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • It rescues ingredients you already have and turns them into something that feels expensive and carefully planned.
  • The sweet burst of roasted tomatoes against tangy whipped ricotta is the kind of contrast that makes you close your eyes while chewing.
  • You can make it for one person on a quiet morning or multiply it for a crowd without breaking a sweat.
02 -
  • Do not skip draining excess ricotta liquid if your container has any pooling or the whipped texture will never come together.
  • Roasting tomatoes longer than 20 minutes can make them shrivel too much, so watch them after 15 and pull when they look jammy but not dried out.
  • Cold ricotta straight from the fridge will not whip smoothly, so let it sit at room temperature for 10 minutes first.
03 -
  • Toast the bread on a grill pan for char marks that add a smoky depth you cannot get from a toaster.
  • If your ricotta tastes bland, add an extra pinch of salt and a squeeze of lemon juice to wake it up before whipping.
  • Use day-old bread because it toasts better and holds its structure under juicy toppings without turning to mush.
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