Save to Pins My neighbor once knocked on my door holding a basket of cherry tomatoes from her garden, insisting I take them before they all split on the vine. I had no plan, just bread and ricotta in the fridge. Twenty minutes later, I was standing at the counter with olive oil dripping down my wrist, eating what might have been the simplest, brightest thing I'd made all month. That's how this toast was born—not from a recipe, but from abundance and a little bit of luck.
I started making this toast on Sunday mornings when I wanted something that felt special but didn't require me to be awake for long. My brother visited once and ate three pieces standing at the counter, barely pausing between bites. He said it reminded him of a café we used to go to in college, though I'm pretty sure he just liked that it was ready in less time than it took him to make coffee. Either way, it became the thing I made when I wanted to feed someone without fussing.
Ingredients
- Cherry tomatoes: Halved and roasted, they turn jammy and sweet, collapsing into little pockets of concentrated flavor that soak into the bread.
- Extra virgin olive oil: Use the good stuff here, it shows up in every layer and ties the whole toast together with a fruity, peppery finish.
- Ricotta cheese: Whole milk ricotta whips into something cloud like and spreadable, far better than straight from the tub.
- Lemon zest: Just half a teaspoon wakes up the ricotta without making it taste like lemon, adding a subtle brightness you'll notice but can't quite name.
- Rustic sourdough or country bread: A sturdy, open crumb holds up to the toppings without turning soggy, and the crust adds a necessary crunch.
- Fresh basil leaves: Torn at the last second, they bring an herbal sweetness that makes the whole thing feel more alive.
- Flaky sea salt: The final sprinkle is not optional, it catches the light and bursts on your tongue in a way table salt never will.
Instructions
- Roast the Tomatoes:
- Preheat your oven to 400°F and spread the halved cherry tomatoes 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're soft, shriveled, and starting to caramelize at the edges.
- Whip the Ricotta:
- While the tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or bowl with a hand mixer. Blend for a minute or two until it's smooth, airy, and almost mousse like in texture.
- Toast the Bread:
- Slice your bread thickly and toast it until golden and crisp on both sides. You want it sturdy enough to hold the toppings without bending under the weight.
- Assemble:
- Spread a generous layer of whipped ricotta onto each warm toast, then spoon the roasted tomatoes over the top. Drizzle with a little more olive oil, scatter fresh basil leaves, and finish with a pinch of flaky sea salt before serving immediately.
Save to Pins The first time I brought this to a friend's potluck, I wasn't sure it was impressive enough. Everyone else had casseroles and layered dips, and I showed up with toast. But people kept coming back to the platter, scraping up stray tomatoes with their fingers, asking what I'd done to the ricotta. One friend texted me the next day asking for the recipe, which is how I knew it had quietly won the table.
Making It Your Own
This toast is a template more than a strict recipe, welcoming whatever you have on hand or whatever mood you're in. I've added a drizzle of balsamic glaze when I wanted something a little tangy, or a sprinkle of chili flakes when I craved heat. Sometimes I'll use multigrain bread for a nuttier flavor, or add a handful of arugula on top for peppery bite. The ricotta can handle mix ins too, try stirring in fresh herbs like thyme or chives, or a spoonful of pesto if you want it richer.
Serving Suggestions
I've served this toast in more ways than I can count, and it adapts to nearly any occasion without complaint. For breakfast, it pairs beautifully with soft scrambled eggs or a simple arugula salad dressed in lemon. At brunch, I'll cut the toasts into halves or thirds and arrange them on a platter so people can grab and go. It also works as a light lunch alongside soup, or as an appetizer before a heavier meal. Once, I made a big batch for a picnic and packed the components separately, assembling them on site so the bread stayed crisp.
Storage and Prep Ahead Tips
While this toast is best enjoyed fresh, you can prep the components ahead to save time when you're ready to serve. The roasted tomatoes keep well in the fridge for up to three days and taste even better after their flavors meld overnight. The whipped ricotta can be made a day in advance and stored in an airtight container, just give it a quick stir before using. Toast the bread right before assembling so it stays crisp, and keep any leftover toppings separate to avoid sogginess.
- Refrigerate roasted tomatoes in a sealed container and bring to room temperature before serving.
- Whipped ricotta can be made up to 24 hours ahead and refrigerated.
- Assemble toasts immediately before eating to maintain the best texture.
Save to Pins This toast has become my answer to mornings when I want something nourishing but don't want to think too hard. It's the kind of recipe that makes you feel capable, even on days when you're not sure you are.
Questions & Answers
- → Can I prepare the ricotta ahead of time?
Yes, whip the 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.
- → What type of bread works best?
Rustic sourdough or country bread are ideal, but you can use multigrain, whole wheat, or gluten-free alternatives. Choose bread sturdy enough to support the toppings without becoming soggy.
- → How do I prevent soggy toast?
Toast the bread until crispy and golden, then spread ricotta immediately before topping with tomatoes. Serve right away to maintain the crisp texture. You can also lightly brush toast with olive oil before toasting.
- → Can I make this dairy-free?
Substitute ricotta with whipped cashew cream or dairy-free ricotta alternatives. Blend soaked cashews with lemon juice, olive oil, and garlic for a creamy, tangy spread.
- → What garnishes complement this dish?
Fresh basil is classic, but try adding balsamic glaze, red pepper flakes for heat, microgreens, or crispy prosciutto. A sprinkle of parmesan or aged balsamic reduction adds depth and richness.
- → How do I roast the tomatoes perfectly?
Halve the cherry tomatoes, toss with olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast at 400°F for 15-20 minutes until soft with caramelized edges. Don't stir them—let them sit to develop sweet, concentrated flavors.