Tomato Ricotta Toast (Printable)

Mediterranean-inspired toast with whipped ricotta and caramelized cherry tomatoes. Quick, easy, and perfect for any meal.

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

# How to Make It:

01 - Preheat oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with sea salt, black pepper, and dried oregano. Roast for 15 to 20 minutes until tomatoes are soft and caramelized.
03 - While tomatoes roast, combine ricotta cheese, 1 tablespoon olive oil, lemon zest, sea salt, and black pepper in a food processor or blend 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 leaves, and finish with a pinch of flaky sea salt.
07 - Serve immediately while warm.

# Expert Suggestions:

01 -
  • It looks impressive but comes together in under 30 minutes with minimal cleanup.
  • The whipped ricotta is so creamy and light, it transforms plain toast into something memorable.
  • Roasting the tomatoes brings out their natural sweetness and creates a sauce that soaks into the bread perfectly.
  • You can easily scale it up for guests or keep it simple for yourself on a quiet morning.
02 -
  • Don't skip roasting the tomatoes because raw ones won't have the same sweetness or jammy texture that makes this dish work.
  • Whipping the ricotta transforms it from grainy to silky, so take the extra minute to blend it properly instead of spreading it straight from the tub.
  • Use the tomato juices left on the baking sheet by spooning them over the toast because that's where all the concentrated flavor hides.
03 -
  • Use parchment paper under the tomatoes so their sugars don't stick and burn on the pan, making cleanup effortless.
  • A microplane for the lemon zest gives you the finest shreds that disappear into the ricotta and release the most fragrant oils.
  • Let the ricotta sit at room temperature for 10 minutes before whipping if it's been in the fridge, because cold cheese doesn't blend as smoothly.
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