Creamy Tomato Ricotta Toast (Printable)

Creamy whipped ricotta topped with warm roasted cherry tomatoes on toasted sourdough. A Mediterranean favorite ready in 30 minutes.

# What You 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 for finishing

# How-To:

01 - Preheat the oven to 400°F.
02 - Arrange halved cherry tomatoes on a baking sheet lined with parchment paper. 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 mix with a hand mixer until smooth and creamy, approximately 1 to 2 minutes.
05 - Toast bread slices until golden brown using a toaster or grill.
06 - Spread a generous layer of whipped ricotta onto each toasted slice.
07 - Top each toast with warm roasted tomatoes, drizzle with additional olive oil, and garnish with fresh basil leaves and flaky sea salt.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • It tastes fancy but uses barely any ingredients and comes together in half an hour.
  • The roasted tomatoes get so sweet and sticky, they taste like summer even in the dead of winter.
  • You can eat it for breakfast, lunch, or whenever you need something that feels like a treat but isnt fussy.
02 -
  • Don't crowd the tomatoes on the baking sheet or they'll steam instead of roast, and you'll miss out on those sweet caramelized edges.
  • Whipping the ricotta makes all the difference, it goes from grainy to silky and spreads like butter.
  • Use day-old bread if you have it, it toasts up crispier and won't get soggy as fast.
03 -
  • If your ricotta is watery, drain it in a fine-mesh sieve for 10 minutes before whipping to get a thicker, creamier spread.
  • Roast extra tomatoes and keep them in the fridge, they're great on pasta, salads, or straight out of the container with a fork.
  • A splash of the tomato roasting oil over the finished toast adds an extra layer of flavor that feels almost restaurant-quality.
Return