Tomato Ricotta Toast (Printable)

Creamy whipped ricotta topped with warm roasted cherry tomatoes on toasted bread. A simple Mediterranean favorite.

# What You 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:

01 - Preheat the oven to 400°F.
02 - Arrange cherry tomatoes on a baking sheet lined with parchment paper. 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 mixing bowl. Blend or beat with a hand mixer for 1 to 2 minutes until smooth and creamy.
04 - Toast the bread slices to golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
06 - Top each ricotta 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 bread is warm and tomatoes are still heated through.

# Expert Advice:

01 -
  • It turns everyday ingredients into something that feels restaurant special without any fuss.
  • The whipped ricotta is so creamy and light it almost melts into the bread.
  • Roasting the tomatoes brings out a natural sweetness that makes every bite feel bright and satisfying.
  • You can have it ready in 30 minutes, and it works just as well for breakfast as it does for a quick dinner.
02 -
  • Don't skip whipping the ricotta because straight from the tub it's grainy and dense, but whipped it becomes silky and spreads like butter.
  • Serve the toast right away while the tomatoes are still warm so the contrast between the cool ricotta and hot tomatoes makes every bite more exciting.
  • If your tomatoes aren't very sweet, a tiny pinch of sugar in the roasting pan will help them caramelize better without tasting sugary.
03 -
  • Use parchment paper instead of foil when roasting tomatoes because it prevents sticking and makes cleanup easier.
  • If your ricotta is too wet, drain it in a fine mesh strainer for 10 minutes before whipping so it doesn't make the toast soggy.
  • Toast the bread just before assembling so it stays crisp and warm, which makes the contrast with the cool ricotta even better.
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