Creamy Tomato Ricotta Toast

I stumbled onto this toast on a Sunday morning when I had leftover ricotta and a pint of cherry tomatoes that were about to turn. The oven was already warm from baking something else, and I figured why not roast them instead of tossing them into a salad. What came out was so sweet and jammy that I forgot all about the eggs I'd planned to make. I smeared some ricotta on toast, piled the tomatoes on top, and that was it—I was hooked.

The first time I made this for friends, I served it on a wooden board with extra basil scattered around like I knew what I was doing. Everyone kept going back for seconds, and one friend asked if I'd taken a cooking class. I hadn't—I'd just learned that roasting tomatoes low and slow turns them into something entirely different. It became my go-to whenever I wanted to look like I had my life together without actually spending hours in the kitchen.

Ingredients

• Cherry tomatoes: Halving them helps them roast faster and get those caramelized edges that make everything taste better.
• Extra-virgin olive oil: Don't skip the good stuff here, it carries all the flavor and makes the ricotta feel luxurious.
• Sea salt and black pepper: Simple seasonings let the tomatoes and ricotta shine without competing.
• Dried oregano: Optional, but it adds a whisper of Mediterranean warmth that ties everything together.
• Ricotta cheese: Whole milk ricotta is creamier and whips up like a cloud, way better than the low-fat kind.
• Lemon zest: Just a little brightens the ricotta and keeps it from feeling too heavy.
• Rustic sourdough or country bread: You want something sturdy enough to hold the toppings and with enough flavor to stand up to them.
• Fresh basil leaves: Torn at the last second, they add a pop of green and that sweet, peppery thing only fresh basil can do.
• Flaky sea salt: The final crunch on top makes every bite feel finished and special.

Instructions

Preheat and Prep:

Get your oven to 400°F and line a baking sheet with parchment so cleanup is easy. This is the kind of recipe where a hot oven does half the work for you.

Roast the Tomatoes:

Toss the halved tomatoes with olive oil, salt, pepper, and oregano, then spread them out so they're not crowded. Let them roast for 15 to 20 minutes until they're soft, a little shriveled, and starting to caramelize at the edges.

Whip the Ricotta:

While the tomatoes are in the oven, blend the ricotta with olive oil, lemon zest, salt, and pepper until it's smooth and airy. It should look almost like frosting, light and spreadable.

Toast the Bread:

Toast your bread slices until they're golden and crisp. You want them sturdy enough to support all that creamy ricotta and juicy tomatoes without getting soggy.

Assemble:

Spread a thick layer of whipped ricotta on each toast, then pile on the warm roasted tomatoes. Drizzle with more olive oil, scatter fresh basil on top, and finish with a pinch of flaky salt.

Serve:

Eat these right away while the tomatoes are still warm and the toast is crisp. They're best enjoyed immediately, maybe with a cup of coffee or a glass of something cold.

Save

There was a morning last spring when I made this for my sister after she'd had a rough week. We sat on the back porch with our toasts and didn't talk much, just ate and listened to the birds. She told me later it was exactly what she needed—something simple and bright that didn't ask anything of her. That's when I realized this recipe wasn't just about the food, it was about the pause it created.

Choosing Your Bread

I've tried this on everything from baguette slices to whole grain, and sourdough still wins. It has that chewy texture and slight tang that plays well with the creamy ricotta and sweet tomatoes. If you're going gluten-free, pick a sturdy loaf that can handle moisture without falling apart. The bread is the foundation here, so don't phone it in with something flimsy or flavorless.

Making It Your Own

Once you've made this a few times, you'll start riffing on it. I've added a drizzle of balsamic glaze when I want something a little tangy, or a sprinkle of chili flakes when I'm in the mood for heat. Sometimes I throw in a handful of arugula for peppery crunch, or swap the basil for mint if that's what I have. The base recipe is so forgiving that it welcomes whatever you're feeling that day.

Storing and Reheating

Honestly, this is best eaten fresh, but if you have leftovers, store the ricotta and tomatoes separately in the fridge. The ricotta will keep for a couple of days, and the tomatoes will last about three. Reheat the tomatoes gently in a pan or the microwave, whip the ricotta again if it's stiffened up, and toast fresh bread. It's a little extra effort, but it's worth it to keep everything tasting bright.

• Store components separately to keep the toast from getting soggy.
• Reheat tomatoes gently so they don't lose their sweetness.
• Always toast fresh bread right before serving for the best texture.

Save

This toast has become my answer to mornings when I want something more than cereal but don't have the energy for a big production. It's proof that a handful of good ingredients and a little bit of heat can turn into something you'll crave on repeat.

Recipe FAQs

→ Can I prepare the components ahead of time?

Yes, you can roast the tomatoes and whip the ricotta up to 4 hours ahead. Store separately in the refrigerator. Toast the bread fresh just before assembly for the best crunch and flavor.

→ What bread works best for this?

Rustic sourdough or country bread provides excellent structure and flavor. Multigrain or gluten-free bread work well too. Avoid soft breads as they'll become soggy under the toppings.

→ How do I achieve perfectly caramelized tomatoes?

Roast at 400°F for 15-20 minutes, ensuring tomatoes are cut-side up. The higher heat concentrates their natural sugars and creates the caramelized exterior. Don't stir during roasting.

→ Can I make this without a food processor?

Absolutely. Use a hand mixer or even a whisk to blend the ricotta with olive oil and lemon zest. It takes slightly longer but produces equally smooth, creamy results.

→ What variations can I try?

Add balsamic glaze for tanginess, sprinkle chili flakes for heat, or incorporate pine nuts and fresh mint. Creamy goat cheese or burrata are excellent ricotta substitutes.

→ Is this suitable for meal prep?

The components keep well separately for 3-4 days. Assemble just before eating to maintain the bread's crispness and prevent sogginess.