Save to Pinterest There's something about the smell of tomatoes hitting heat that makes me drop whatever I'm doing. I was testing a new olive oil one morning when I realized I had a container of ricotta that needed using, and instead of the usual scrambled eggs, I tossed those cherry tomatoes in the oven on impulse. Twenty minutes later, my kitchen smelled like a Mediterranean terrace, and I had the most gorgeous breakfast ready. This became the toast I make when I want to feel like I'm taking care of myself, even on rushed mornings.
I served this to friends on a Saturday afternoon, and they kept asking what bakery I'd bought the ricotta from. When I told them I'd whipped it myself with a hand mixer, they looked surprised. That's the magic of this recipe—it feels fancy and intentional, but it's really just about letting a few good ingredients speak for themselves. Now it's my go-to when someone stops by unexpectedly and I want to offer something that feels personal.
Ingredients
- Cherry tomatoes, 1 cup halved: Look for ones that feel heavy and smell sweet at the stem. Halving them exposes more surface area to the heat, which is how they go from tart to almost caramel-like in the oven.
- Extra-virgin olive oil: Use something you actually like drinking straight, not the budget bottle. It's the backbone of flavor here.
- Ricotta cheese, 1 cup whole milk: Buy it fresh from the refrigerated section if you can. It whips into something cloud-like and fluffy in just a couple of minutes.
- Lemon zest: A microplane makes this effortless and gives you bright, fragrant pieces rather than bitter pith.
- Sourdough or country bread, 4 slices: Sturdy enough to hold the toppings without falling apart, with enough character to stand up to what you're putting on it.
- Fresh basil: Tear it by hand just before serving so it doesn't bruise and turn dark.
- Flaky sea salt: This is the finishing touch that makes people sit up and pay attention to what they're eating.
Instructions
- Get the oven ready:
- Turn it to 400°F and let it fully preheat while you prep everything else. A hot oven is what makes the tomatoes blister and collapse into something special.
- Roast the tomatoes:
- Halve them, toss with olive oil, salt, pepper, and oregano if using, then spread on parchment paper. They'll be ready in 15 to 20 minutes—you'll know they're done when the skins start to split and the edges caramelize. Don't stir them halfway; let them sit and develop color.
- Make the whipped ricotta:
- While tomatoes are roasting, put the ricotta, olive oil, lemon zest, salt, and pepper into a food processor or bowl. Blend or whip for a minute or two until it transforms from dense and grainy into something airy and spreadable. Taste it and adjust the seasoning if you need to.
- Toast the bread:
- You want it golden and crisp on the outside but still slightly tender inside. This gives it structure to hold the toppings without falling apart.
- Build each toast:
- Spread a thick, generous layer of whipped ricotta on each slice, then pile the warm roasted tomatoes on top. Drizzle with a little more olive oil for richness, scatter basil leaves across, and finish with a pinch of flaky sea salt.
- Serve right away:
- The bread is warm, the ricotta is cool but creamy, and the tomatoes are still a bit warm. This combination only works in that narrow window, so don't let it sit.
Save to Pinterest One evening, my neighbor came over just as I was finishing these toasts, and I impulsively handed her one. She took a bite and closed her eyes like she'd just landed somewhere warm. That's when I realized this dish does something beyond filling your stomach—it gives you permission to sit still for a moment and actually taste what you're eating. It's become my small ceremony for myself on mornings when I need to slow down.
When to Make This
This is perfect when you want breakfast to feel like an occasion but don't have much time. It's also brilliant for feeding guests something that looks composed and intentional without any last-minute stress. On warmer days, I make a double batch and keep the components in the fridge, then assemble and toast fresh whenever someone gets hungry. It's flexible enough to fit into almost any moment of your day.
How to Customize It
The beauty of this recipe is that it invites small changes. A splash of balsamic glaze over the tomatoes adds a sweet-tart depth that changes everything. Chili flakes bring heat and a peppery kick if you're in that mood. I've had success with a thin scraping of anchovy paste mixed into the ricotta for something richer and more savory, and friends have raved about adding fresh mint alongside the basil. Don't overthink it—let your pantry guide you.
Storage and Leftovers
The roasted tomatoes keep in an airtight container in the fridge for three or four days and are wonderful stirred into pasta or scattered over eggs. The whipped ricotta stays fresh for about the same time. But here's the thing—don't make the toasts in advance and try to eat them later. Bread gets soggy, and that special moment of warmth and crispness is gone. Make the components ahead if you want, then toast and assemble when you're ready to eat.
- Roasted tomatoes can go into grain bowls, soups, or pasta for days afterward.
- Whipped ricotta is also delicious with roasted vegetables or served alongside crusty bread and honey.
- Toast your bread fresh every time. It takes two minutes and makes all the difference.
Save to Pinterest This toast is my reminder that the best meals don't require complexity or hours in the kitchen. They just require paying attention to a few good ingredients and treating the moment like it matters. Make this when you want to feel nourished, when you need to impress someone quietly, or when you simply want to taste the Mediterranean in a single bite.
Common Recipe Questions
- → How do I roast the cherry tomatoes for this dish?
Halve cherry tomatoes and toss them with olive oil, salt, pepper, and optional oregano. Roast in a preheated 400°F (200°C) oven for 15–20 minutes until soft and caramelized.
- → What is the best bread choice for this dish?
Rustic sourdough or country bread works best for toasting, offering a sturdy texture and slight tang that complements the creamy ricotta and sweet tomatoes.
- → How is the whipped ricotta prepared?
Blend ricotta cheese with olive oil, lemon zest, salt, and pepper until smooth and creamy using a food processor or hand mixer.
- → Can I make this dish gluten-free?
Yes, substitute the rustic bread with gluten-free bread to accommodate dietary needs without compromising flavor.
- → What garnishes enhance the final presentation?
Fresh basil leaves, a drizzle of olive oil, and a pinch of flaky sea salt add color, aroma, and taste contrast to the finished toast.
- → Are there ways to add extra flavor or spice?
Adding a splash of balsamic glaze or a sprinkle of chili flakes before serving can provide tangy or spicy notes to elevate the dish.