Tomato Ricotta Toast

I was standing at the farmers market one Sunday morning, staring at a pile of cherry tomatoes so red they looked like they'd been painted. The woman selling them insisted I roast them with just olive oil and salt, nothing else. I bought two pints, went home, and within an hour my kitchen smelled like summer in Italy. That's when this toast was born, and it's been my go-to ever since.

The first time I made this for friends, I was nervous because it seemed too simple. But the moment I set the platter down, everyone went quiet and just started eating. One friend scraped her plate so clean it looked like it had been washed. That's when I realized: sometimes the best dishes are the ones that don't try too hard.

Ingredients

• Cherry tomatoes: Choose the ripest ones you can find, they should smell sweet and earthy when you bring them close to your nose.
• Extra-virgin olive oil: Use a good quality oil here since it's not just for cooking but also for finishing, it adds a fruity richness that makes everything sing.
• Ricotta cheese: Whole milk ricotta is the key to that luxurious, creamy texture, low-fat versions just don't whip up the same way.
• Lemon zest: Just a little bit brightens the ricotta and keeps it from feeling too heavy, use a microplane for the finest zest.
• Sourdough or country bread: A thick, crusty slice holds up to the toppings and adds a satisfying chew, avoid soft sandwich bread.
• Fresh basil: Tear it with your hands right before serving, the oils release and the aroma is incredible.
• Flaky sea salt: This is the final touch that adds texture and little bursts of saltiness with every bite.

Instructions

Preheat and prep:

Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the tomatoes from sticking and makes cleanup a breeze.

Roast the tomatoes:

Arrange the halved cherry tomatoes cut side up on the sheet, drizzle with olive oil, and sprinkle with salt, pepper, and oregano if using. Roast for 15 to 20 minutes until they're soft, slightly wrinkled, and caramelized at the edges.

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 until it's smooth, fluffy, and almost mousse-like, about 1 to 2 minutes.

Toast the bread:

Toast your bread slices until they're golden and crisp on the outside but still a little tender inside. You want them sturdy enough to hold the toppings without getting soggy.

Assemble the toasts:

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

Serve immediately:

These are best eaten right away while the tomatoes are still warm and the toast is crisp. The contrast of temperatures and textures is what makes them irresistible.

Save

One lazy Saturday morning, I made this for myself and ate it on the back porch with a cup of coffee. The sun was warm, the basil smelled like summer, and I realized I didn't need a fancy brunch spot to feel like I was treating myself. Sometimes the best meals are the ones you make just because you want to feel good.

Variations You Can Try

I've played around with this recipe more times than I can count, and it's incredibly forgiving. Swap the ricotta for goat cheese if you want something tangier, or add a drizzle of hot honey if you like sweet and spicy together. I've even used roasted red peppers instead of tomatoes when I didn't have any on hand, and it was just as delicious. The base is so simple that you can really make it your own depending on what's in your fridge or what you're craving that day.

How to Store and Reheat

If you have leftovers, store the roasted tomatoes and whipped ricotta separately in airtight containers in the fridge for up to three days. The ricotta might lose a bit of its fluffiness, but a quick stir brings it back to life. Toast the bread fresh each time you want to eat it, cold toast is nobody's friend. You can gently rewarm the tomatoes in a pan over low heat or just bring them to room temperature, they're delicious either way.

Serving Suggestions

This toast works beautifully as part of a bigger spread, I've served it alongside scrambled eggs, fresh fruit, and a simple green salad for brunch. It's also great as an appetizer when you slice the toasts into smaller pieces and arrange them on a platter. I once brought these to a potluck and they disappeared before the main course even came out.

• Pair it with a crisp white wine or a light sparkling water with lemon.
• Add a fried egg on top for extra richness and a runny yolk that soaks into the ricotta.
• Serve with a side of arugula dressed in olive oil and lemon for a peppery contrast.

Save

This toast has become one of those recipes I make without thinking, the kind that feels like a hug in food form. I hope it becomes that for you too.

Recipe FAQs

→ Can I prepare the whipped ricotta ahead of time?

Yes, you can make the whipped ricotta up to 4 hours in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature for 10 minutes before spreading onto toast for the best texture.

→ What type of bread works best?

Rustic sourdough or country bread are ideal for their sturdy texture and mild flavor. You can also use focaccia, ciabatta, or hearty multigrain bread. For gluten-free options, choose a firm gluten-free bread to prevent sogginess.

→ How do I prevent the toast from becoming soggy?

Toast the bread until it's golden and crispy. Spread the ricotta just before serving, and add warm tomatoes at the last moment. If making ahead, assemble only when ready to eat, or keep components separate until serving time.

→ Can I roast the tomatoes in advance?

Absolutely. Roast tomatoes up to 1 day ahead and store them in an airtight container in the refrigerator. Reheat gently in a 300°F oven for 5 minutes or serve at room temperature for a lighter presentation.

→ What are good flavor variations?

Add a splash of balsamic glaze over tomatoes for tanginess, sprinkle red pepper flakes for heat, or stir fresh herbs like thyme into the ricotta. A drizzle of hot honey or a pinch of sumac also complement the flavors beautifully.

→ Is this suitable for dietary restrictions?

This dish is naturally vegetarian and can easily be adapted. Use gluten-free bread for gluten sensitivity, and dairy-free ricotta alternatives for lactose intolerance. Always verify product labels for additives if you have specific dietary concerns.