Save The smell of roasting tomatoes pulled my roommate out of bed one Sunday morning, still half asleep but curious. I was testing this toast idea after buying too much ricotta for lasagna the night before. What started as leftovers became something we made every weekend for a month. The sweetness of those caramelized tomatoes against the creamy, lemony ricotta felt like summer on bread, even in February.
I made this for my sister when she visited, skeptical about anything involving ricotta she didnt grow up eating. She finished two toasts before I plated my own. Now she texts me photos every time she makes it, usually with some creative twist like roasted garlic or arugula. Watching someone fall for a dish you introduced them to never gets old.
Ingredients
- Cherry tomatoes: Halving them exposes more surface area to caramelize, which is where all the magic happens in the oven.
- Extra virgin olive oil: Use the good stuff here since it appears three times and you will taste the difference, especially in that final drizzle.
- Sea salt and black pepper: Season at every stage because each component needs its own love before they come together.
- Dried oregano: Optional but it adds a whisper of herbaceousness that makes the tomatoes taste more intentional.
- Ricotta cheese: Whole milk ricotta is creamier and whips better than part skim, which can turn grainy.
- Lemon zest: Just the zest, not the juice, brings brightness without making the ricotta watery or too tart.
- Rustic sourdough or country bread: You want something sturdy enough to hold the toppings without turning soggy, with a crust that crisps up beautifully.
- Fresh basil leaves: Torn at the last second so they stay vibrant and aromatic, not bruised and dark.
- Flaky sea salt: The finishing crunch that makes every bite feel a little more special than it actually is.
Instructions
- Get the oven ready:
- Preheat to 400 degrees F so the oven is fully hot when the tomatoes go in, ensuring they roast instead of steam.
- Prep the tomatoes:
- Arrange the halved cherry tomatoes cut side up on a parchment lined baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano. Roast for 15 to 20 minutes until they slump and the edges start to caramelize into sweet, jammy bites.
- Whip the ricotta:
- While the tomatoes roast, blend the ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer for 1 to 2 minutes. It should look like thick, cloudlike cream.
- Toast the bread:
- Toast your bread slices until golden and crisp, either in a toaster or under the broiler if you want more control over the color.
- Assemble:
- Spread a thick, generous layer of whipped ricotta on each toast, then spoon the warm roasted tomatoes over top. Drizzle with more olive oil, scatter fresh basil, and finish with a pinch of flaky sea salt.
- Serve:
- Eat these immediately while the tomatoes are still warm and the toast is crisp.
Save One morning I served these to a friend who claimed she hated tomatoes. She ate three toasts without realizing what she was eating until I told her halfway through. Sometimes the way you prepare something changes the whole story.
Choosing Your Bread
I have tried this on everything from baguette slices to whole wheat sandwich bread. Sourdough wins every time because the tang plays so well with the lemon ricotta, and the crust gets shatteringly crisp. If you are using store bought bread, go for something with an open, airy crumb that can soak up a little olive oil without turning mushy. Day old bread actually works better than fresh because it toasts more evenly and holds its structure under all that creamy ricotta.
Make It Your Own
After making this a dozen times, I started playing around with add ins. A drizzle of balsamic glaze right before serving adds a sweet, tangy punch that some people prefer to the straight olive oil finish. Chili flakes are great if you want a little heat to cut through the richness. I have also seen people add a smear of pesto under the ricotta or a handful of arugula on top for peppery bite. The base recipe is forgiving enough that you can riff on it without losing what makes it work.
Storing and Reheating
Honestly, these are best eaten right away, but life happens. You can store the whipped ricotta and roasted tomatoes separately in the fridge for up to three days. The ricotta might firm up a bit, so let it sit at room temperature for 10 minutes or give it a quick stir before spreading. The tomatoes reheat well in a small pan over low heat or even in the microwave for 20 seconds. Do not assemble the toasts ahead of time or the bread will turn into a soggy disappointment.
- Make the ricotta and tomatoes the night before to speed up morning assembly.
- Use gluten free bread if needed, just make sure it is sturdy enough to handle the toppings.
- Try goat cheese instead of ricotta for a tangier, earthier flavor profile.
Save This toast has become my default answer when someone asks what to make for brunch without spending all morning in the kitchen. It looks impressive, tastes luxurious, and gives you time to actually sit down and eat with your guests.
Recipe FAQ
- → Can I make the whipped ricotta ahead of time?
Yes, prepare the whipped ricotta up to 24 hours in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before spreading on toast for the best texture and flavor.
- → What bread works best for this toast?
Rustic sourdough and country bread are ideal choices as they provide sturdy structure and absorb flavors well. You can also use multigrain bread or gluten-free alternatives depending on your preferences and dietary needs.
- → How do I get the tomatoes to caramelize properly?
Halve the cherry tomatoes and arrange them cut-side up on a parchment-lined baking sheet. Roast at 400°F for 15–20 minutes. The key is giving them enough space and heat to concentrate their sugars naturally without overcrowding the pan.
- → Can I add protein to this dish?
Absolutely. Consider topping with a poached or soft-boiled egg, crumbled feta cheese, or prosciutto. You can also sprinkle pine nuts or chickpeas for added crunch and nutritional value.
- → What variations can I try?
Add a balsamic glaze for tanginess, sprinkle chili flakes for heat, or use different herbs like thyme or oregano. Try sun-dried tomatoes or regular tomatoes if fresh cherry tomatoes aren't available.
- → How should I store leftovers?
Store the whipped ricotta and roasted tomatoes separately in airtight containers for up to 3 days. Toast the bread fresh before serving. Assemble just before eating to maintain the best texture and prevent sogginess.