Pin The smell hit me before I even opened the oven door. Sweet tomatoes collapsing into themselves, their skins blistering just enough to release that concentrated summer flavor. I was making lunch for myself on a Tuesday, nothing fancy, just trying to use up a container of ricotta before it went bad. What came out was something I now make at least twice a month, sometimes for guests, sometimes just because I need something bright and easy.
I brought these to a brunch once, still warm from the oven, stacked on a wooden board. My friend Carla, who usually picks at food, ate three before anyone else got seconds. She kept saying it tasted like vacation, which is exactly right. Its one of those recipes that feels like more than the sum of its parts, where a handful of ordinary ingredients become something you actually crave.
Ingredients
- Cherry tomatoes: Halving them before roasting exposes more surface area to caramelize, and those jammy, sweet pockets are what make this toast worth making.
- Extra virgin olive oil: Use the good stuff here, it shows up in every layer and you will taste the difference between a flat grocery store blend and something fruity.
- Ricotta cheese: Whole milk ricotta whips up creamier and richer than part skim, if you can only find the drier kind, add an extra teaspoon of olive oil.
- Lemon zest: Just the zest, not the juice, it adds brightness without making the ricotta watery or sour.
- Sourdough or country bread: A sturdy slice with some chew holds up to the toppings without turning soggy, avoid soft sandwich bread.
- Fresh basil: Tear it by hand right before serving, the bruised edges release more fragrance than a neat knife cut.
- Flaky sea salt: The final sprinkle is not optional, it catches the light and gives each bite a little crunch that ties everything together.
Instructions
- Roast the tomatoes:
- Preheat your oven to 400 degrees F and line a baking sheet with parchment so cleanup is just a crumpled sheet of paper. Toss halved cherry tomatoes with olive oil, salt, pepper, and oregano if you like that herby backbone, then roast for 15 to 20 minutes until theyre soft, a little shriveled, and starting to brown at the edges.
- Whip the ricotta:
- While the tomatoes are doing their thing, blend ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer until it looks like frosting, smooth and cloudlike. This takes about a minute or two and transforms the texture completely.
- Toast the bread:
- Get your slices golden and crisp, either in a toaster or on a hot grill pan if you want those char lines. You want enough crunch to support the toppings without the bread bending under the weight.
- Assemble:
- Spread a thick, generous layer of whipped ricotta on each warm toast, then spoon the roasted tomatoes over the top while theyre still hot. Drizzle with more olive oil, scatter fresh basil leaves, and finish with a pinch of flaky salt that glints in the light.
Pin One Saturday morning, I made a double batch and left half the components out on the counter so my partner could assemble his own when he woke up. He wandered into the kitchen, still half asleep, built his toast without a word, and then stood at the counter eating it in silence. After the second bite he just nodded at me. That is how you know a recipe works.
Make It Your Own
Once you have the basic technique down, this toast becomes a template. Ive added a drizzle of balsamic glaze when I want something a little sweeter and tangier, and a sprinkle of chili flakes when I am in the mood for heat. You could swap the basil for mint if you are feeling adventurous, or use burrata instead of ricotta if you want to go full indulgent. The tomatoes can be roasted a day ahead and rewarmed gently, and the ricotta holds in the fridge for up to three days if you keep it covered.
Bread Matters More Than You Think
I learned this the hard way after using a too soft baguette that turned into mush under the ricotta. You need bread with structure, something that has been baked long enough to develop a real crust. Sourdough is my go to because the slight tang plays nicely with the lemon zest, but a rustic country loaf or even a seeded multigrain works beautifully. If you are gluten free, look for a brand that toasts up crisp rather than crumbly, the texture contrast is half the appeal here.
Serving Suggestions
These toasts are flexible enough to fit almost any occasion. I have served them as a quick breakfast with a soft boiled egg on the side, brought them to a potluck brunch where they disappeared in minutes, and plated them as a light lunch with a handful of arugula dressed in lemon and olive oil. They also make a great appetizer if you cut the toasts into smaller pieces, though I warn you, people will eat more than you expect.
- Pair with a crisp white wine or sparkling water with lemon if you are serving them for company
- Add a fried or poached egg on top to make it more of a full meal
- Serve alongside a simple green salad to round out lunch or brunch
Pin This is one of those recipes that makes you feel competent in the kitchen without much fuss, and that is worth everything. Keep the ingredients on hand and you will always have something good to make when you need it.
Recipe FAQ
- → Can I prepare the ricotta mixture ahead of time?
Yes, you can whip the ricotta up to 2 hours in advance and store it in an airtight container in the refrigerator. The roasted tomatoes can also be made ahead and reheated gently before serving, or enjoyed at room temperature.
- → What type of bread works best?
Rustic sourdough or country bread are ideal for their sturdy texture and tangy flavor that complements the creamy ricotta. You can substitute multigrain, ciabatta, or gluten-free bread depending on your preference and dietary needs.
- → How do I achieve perfectly roasted tomatoes?
Halve the cherry tomatoes evenly to ensure uniform cooking. Roast them at 400°F for 15–20 minutes until they're soft, slightly wrinkled, and caramelized at the edges. Tossing them halfway through helps them cook evenly.
- → Can I add other toppings?
Absolutely. Try adding a splash of balsamic glaze over the tomatoes, a sprinkle of chili flakes for heat, toasted pine nuts, crumbled feta, or thinly sliced red onion. Fresh oregano or thyme also pair beautifully.
- → Is this dish suitable for vegetarians and vegans?
The standard version is vegetarian due to ricotta cheese. For a vegan option, substitute the ricotta with cashew cream or store-bought vegan ricotta alternative, and use plant-based bread if needed.
- → How should I store leftovers?
Store the whipped ricotta and roasted tomatoes separately in airtight containers for up to 2 days. Assemble fresh toasts as needed. The bread is best toasted fresh, though you can prepare all components ahead and toast bread to order.