Tomato Ricotta Toast (Printable Version)

Creamy whipped ricotta topped with roasted cherry tomatoes, fresh basil, and olive oil on crispy sourdough bread.

# 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 - Additional extra-virgin olive oil for drizzling
14 - Flaky sea salt to finish

# 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 for 15 to 20 minutes until tomatoes are soft and caramelized.
04 - While tomatoes roast, combine ricotta cheese, olive oil, lemon zest, sea salt, and black pepper in a food processor or mixing bowl. Blend or whisk for 1 to 2 minutes until smooth and creamy.
05 - Toast bread slices until golden brown.
06 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
07 - Top each toast with warm roasted tomatoes, drizzle with additional olive oil, and garnish with fresh basil leaves and flaky sea salt. Serve immediately.

# Expert Tips:

01 -
  • It transforms pantry staples into something that feels gourmet without any fuss or fancy techniques.
  • The contrast between creamy ricotta and jammy roasted tomatoes is ridiculously satisfying and never gets old.
  • You can make it in under thirty minutes, which means it works for lazy mornings or when guests show up unannounced.
  • It tastes like summer on toast, even in the middle of winter when you need a little brightness.
02 -
  • Dont skip the parchment paper or your tomatoes will stick and you will lose half of them to the baking sheet.
  • Whipping the ricotta changes everything, it goes from grainy and dense to silky and luxurious in less than two minutes.
  • If your tomatoes are bland, a tiny pinch of sugar before roasting will help coax out their sweetness without making them taste dessert like.
  • Toast the bread just before assembling because it gets soggy fast once you add the ricotta and tomatoes.
03 -
  • Use the ripest tomatoes you can find because their natural sweetness makes or breaks this dish.
  • Let the ricotta come to room temperature before whipping so it blends faster and smoother.
  • If you dont have a food processor, a bowl and a whisk work fine, it just takes an extra minute of elbow grease.
  • Taste the ricotta before spreading it and adjust the salt or lemon zest to your preference, everyones ricotta is a little different.
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