Tomato Ricotta Toast (Print Version)

Creamy ricotta and roasted cherry tomatoes on toasted rustic bread for a fresh, Mediterranean-inspired snack.

# 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 (optional)

→ 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 olive oil, for drizzling
14 - Flaky sea salt, to finish

# Steps to Follow:

01 - Set the oven to 400°F (200°C) to prepare for roasting tomatoes.
02 - Place the halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with sea salt, black pepper, and optional oregano. Roast for 15 to 20 minutes until tender and caramelized.
03 - Combine ricotta, olive oil, lemon zest, sea salt, and black pepper in a food processor or with a hand mixer. Blend until smooth and creamy, about 1 to 2 minutes.
04 - Toast bread slices until golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta over each toasted slice.
06 - Top the ricotta-covered 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 warm.

# Additional Tips::

01 -
  • Ready in 30 minutes, but tastes like you've been cooking all morning.
  • The roasted tomatoes are jammy and concentrated, so a little goes a long way.
  • Whipped ricotta is lighter and more luxurious than just spreading it straight from the container.
  • One of those dishes that looks impressive but is honestly foolproof.
02 -
  • Don't skip preheating the oven fully. Cold ovens steam tomatoes instead of roasting them.
  • If your ricotta is grainy even after whipping, it probably came from a drier brand. Add a tablespoon of milk or cream and blend again until smooth.
  • The flaky salt at the end isn't optional. It's what makes your mouth notice the dish and want another bite.
03 -
  • Buy your ricotta a day or two before you plan to use it, and let it sit in the fridge. It becomes even creamier as it sits.
  • If you don't have a food processor, a whisk and a little elbow grease will whip the ricotta just as well—it just takes a few minutes longer.
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