Tomato Ricotta Toast

The smell hit me before I even opened the oven door. Cherry tomatoes, their skins just starting to wrinkle and blister, releasing that sweet, concentrated perfume that only happens when heat transforms them into something better than raw. I was trying to use up a pint of tomatoes that were getting a little too soft, and I had ricotta left over from lasagna night. What started as fridge clean-out became my most-requested breakfast.

I made this for my sister when she visited last spring, and she stood in my kitchen, toast in hand, declaring it restaurant-quality. She took a photo before taking a bite. The trick is not skimping on the olive oil or the flaky salt at the end. Those final touches turn simple ingredients into something worth photographing.

Ingredients

• Cherry tomatoes: Halving them exposes more surface area to the heat, which means more caramelization and deeper flavor.
• Extra-virgin olive oil: Use the good stuff here since it shows up in every layer, from roasting to drizzling.
• Whole milk ricotta: The fat content matters for whipping, skim ricotta will never get that creamy, airy texture.
• Lemon zest: Just the zest, not the juice, adds brightness without making the ricotta watery.
• Sourdough or country bread: You need a sturdy bread that can hold up to the toppings without getting soggy.
• Fresh basil: Tear it with your hands right before serving so it stays vibrant and aromatic.
• Flaky sea salt: This is non-negotiable, it adds texture and little bursts of salinity that regular salt cannot replicate.

Instructions

Roast the Tomatoes:

Preheat your oven to 400°F and arrange halved cherry tomatoes cut-side up on a parchment-lined baking sheet. Drizzle with olive oil, season with salt, pepper, and oregano if using, then roast for 15 to 20 minutes until they are softened and edges are caramelized.

Whip the Ricotta:

While the tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or use a hand mixer. Blend until smooth and fluffy, about 1 to 2 minutes.

Toast the Bread:

Toast your bread slices until golden and crisp, either in a toaster or under the broiler. You want enough crunch to contrast the creamy ricotta.

Assemble:

Spread a thick layer of whipped ricotta onto each toast, pile on the warm roasted tomatoes, then drizzle with more olive oil. Finish with torn basil leaves and a generous pinch of flaky sea salt.

Save

There was a Saturday morning when I had friends over and made a double batch of these toasts. We ate them standing around the kitchen island, talking over each other, reaching for seconds. Someone said it tasted like vacation. I think that is the highest compliment food can get.

How to Store and Reheat

The whipped ricotta keeps in an airtight container in the fridge for up to three days and actually gets creamier as it sits. The roasted tomatoes also store well for about four days, and you can gently reheat them in a skillet or eat them cold. Just toast fresh bread and assemble right before eating, because pre-assembled toasts get soggy fast.

Swaps and Substitutions

If you do not have ricotta, whipped goat cheese or even cream cheese works, though the flavor will be tangier. For a vegan version, try whipped cashew cream with nutritional yeast. Gluten-free bread holds up well here as long as it is sturdy, and you can swap basil for arugula or microgreens if that is what you have on hand.

Serving Suggestions

These toasts are perfect on their own, but they also pair beautifully with a simple arugula salad dressed in lemon and olive oil. I have served them alongside scrambled eggs for brunch, and they work as an appetizer if you cut the toasts into smaller pieces. A cold glass of white wine or sparkling water with lemon makes it feel like a proper meal.

• Add a drizzle of balsamic glaze for a sweet and tangy finish.
• Sprinkle red pepper flakes over the top if you like a little heat.
• Try adding a fried egg on top for extra richness and protein.

Save

This toast has become my answer to mornings when I want something special without the effort. It is proof that simple ingredients, treated right, can feel like a small celebration.

Recipe FAQ

→ Can I make the whipped ricotta ahead of time?

Yes, prepare the whipped ricotta up to 24 hours in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before spreading for the best texture and flavor.

→ What bread works best for this toast?

Rustic sourdough or country bread with a sturdy crust works beautifully, but you can also use ciabatta, focaccia, or multigrain bread. Gluten-free bread is a suitable alternative.

→ Can I use store-bought roasted tomatoes?

While fresh roasted tomatoes are ideal, you can substitute store-bought roasted cherry tomatoes to save time. Drain excess liquid and adjust seasoning as needed.

→ How do I prevent the toast from getting soggy?

Toast the bread until golden and crispy, which creates a protective layer. Avoid spreading ricotta too far in advance, and assemble the toast just before serving.

→ Can I make this dairy-free?

Substitute ricotta with cashew cream or dairy-free ricotta alternatives. Blend soaked cashews with lemon juice, garlic, salt, and nutritional yeast for a similar creamy texture.