Tomato Ricotta Toast (Printable)

Mediterranean-inspired toast with creamy whipped ricotta and sweet roasted cherry tomatoes. 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 - Extra-virgin olive oil for drizzling
14 - Flaky sea salt for finishing

# How To Make It:

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, combine ricotta cheese, olive oil, lemon zest, sea salt, and black pepper in a food processor or with a hand mixer. Blend for 1 to 2 minutes until smooth and creamy.
05 - Toast bread slices to golden brown.
06 - Spread a generous layer of whipped ricotta onto each toasted slice.
07 - Top each toast with warm roasted tomatoes. Drizzle with additional olive oil and garnish with fresh basil leaves and flaky sea salt.
08 - Serve immediately while components are still warm.

# Expert Tips:

01 -
  • It tastes expensive but uses pantry staples and takes less time than brewing a pot of coffee.
  • The whipped ricotta trick turns ordinary cheese into something silky and restaurant worthy.
  • Roasting the tomatoes concentrates their sweetness so even winter tomatoes taste like August.
  • It works as breakfast, lunch, or that weird 4pm snack when youre too hungry to wait for dinner.
02 -
  • Do not skip whipping the ricotta because straight from the tub it is grainy and clumpy, but whipped it becomes luxurious.
  • Let the tomatoes roast until they look almost too dark because that caramelization is where all the sweetness lives.
  • If your bread is thin or soft, toast it twice or it will get soggy under the ricotta before you finish eating.
03 -
  • Roast extra tomatoes because they are incredible stirred into pasta, spooned over eggs, or eaten straight from the pan with a fork.
  • If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes before whipping to avoid a runny spread.
  • Toast the bread just before serving so it stays crisp, because reheating assembled toasts never works as well as you hope.
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