Tomato Ricotta Toast (Printable)

Creamy whipped ricotta topped with caramelized cherry tomatoes, fresh basil, and olive oil on toasted bread.

# 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, optional

→ 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 to finish

# 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 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 mix with a hand mixer. Blend until smooth and creamy, about 1 to 2 minutes.
04 - Toast bread slices to golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta onto each toasted slice.
06 - Top each toast with warm roasted tomatoes. Drizzle with additional olive oil, garnish with fresh basil leaves, and finish with a pinch of flaky sea salt.
07 - Serve immediately while warm.

# Expert Advice:

01 -
  • It transforms simple pantry staples into something that tastes like you ordered it at a cafe.
  • The whipped ricotta is so creamy and light, you'll want to eat it straight from the bowl.
  • Roasting the tomatoes concentrates their sweetness and makes them taste almost jammy.
  • It comes together in 30 minutes but looks and tastes like you spent all morning cooking.
02 -
  • Don't skip roasting the tomatoes, raw ones are watery and lack the concentrated sweetness that makes this dish work.
  • Whip the ricotta longer than you think you need to, the extra air makes it spreadable and cloud-like.
  • Use thick bread slices or the ricotta will soak through and make everything soggy before you can eat it.
03 -
  • Use day-old bread for toasting, it crisps up better and doesn't get too hard.
  • If your ricotta is grainy, blend it longer or add a teaspoon of cream to smooth it out.
  • Roast extra tomatoes and keep them in the fridge, they're amazing on pasta, salads, or straight from the container.
Go Back