Tomato Ricotta Toast (Print)

Mediterranean-inspired toast with creamy whipped ricotta and caramelized roasted cherry tomatoes. Easy, vegetarian, and ready in 30 minutes.

# Ingredients:

→ 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 for finishing

# Directions:

01 - Preheat oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast for 15 to 20 minutes until softened 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 whip for 1 to 2 minutes until smooth and creamy.
04 - Toast bread slices until 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 tomatoes are still warm.

# Expert Tips:

01 -
  • It looks like you spent an hour but actually takes less time than most people spend deciding what to eat
  • The whipped ricotta trick makes even average supermarket ricotta taste like it came from an Italian deli
  • You can eat it for breakfast without feeling too indulgent or serve it at a dinner party without anyone questioning your effort
  • Everything can be prepped ahead and assembled in seconds when youre ready
02 -
  • Do not skip whipping the ricotta, straight from the tub it sits heavy and grainy, whipped it becomes something you could eat with a spoon
  • If your tomatoes are not sweet enough, a tiny pinch of sugar in the roasting pan will coax out more caramelization
  • Assemble these right before serving or the toast will soften and lose its contrast
03 -
  • Roast extra tomatoes and keep them in the fridge, they are great stirred into pasta, spooned over grilled chicken, or eaten straight from the container
  • If your ricotta is too wet, let it drain in a fine mesh sieve for 20 minutes before whipping to avoid a runny spread
  • Use a rubber spatula to get every bit of whipped ricotta out of the bowl, it is too good to waste
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