Tomato Ricotta Toast (Printable)

Mediterranean-inspired toast with whipped ricotta and roasted cherry tomatoes. A simple, elegant breakfast or brunch option.

# 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:

01 - Preheat the oven to 400°F.
02 - Arrange cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Roast for 15 to 20 minutes until tomatoes are soft and caramelized.
03 - While tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or mix with a hand mixer until smooth and creamy, approximately 1 to 2 minutes.
04 - Toast bread slices until golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
06 - Top each ricotta-spread toast with warm roasted tomatoes. Drizzle with additional olive oil, garnish with fresh basil, and finish with a pinch of flaky sea salt.
07 - Serve immediately while tomatoes are warm.

# Expert Tips:

01 -
  • It feels fancy but comes together in the time it takes to make coffee and check your email.
  • The whipped ricotta is a game changer, transforming basic cheese into something cloud-like and luxurious.
  • Roasting the tomatoes concentrates their sweetness and adds a jammy texture that makes store-bought tomatoes taste like summer.
  • It works as breakfast, lunch, or that weird in-between meal when youre hungry but not committed to cooking.
02 -
  • Do not skip whipping the ricotta, straight-from-the-container ricotta is grainy and dense compared to the whipped version.
  • Roast the tomatoes until they start to char slightly, that caramelization is where the flavor lives.
  • Assemble the toasts right before serving or the bread will absorb moisture and lose its crunch.
03 -
  • Let the ricotta come to room temperature before whipping, it blends smoother and fluffier that way.
  • Use a fork to gently mash some of the roasted tomatoes directly on the toast so their juices soak into the bread a little.
  • Toast the bread on a hot skillet with a little olive oil instead of a toaster for extra flavor and a crispier texture.
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