Tomato Ricotta Toast (Print Version)

Mediterranean-inspired toast featuring creamy whipped ricotta and sweet roasted cherry tomatoes. Easy vegetarian breakfast or snack.

# 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

# Cooking Steps:

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 softened and caramelized.
03 - While tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or blend with a hand mixer until smooth and creamy, approximately 1 to 2 minutes.
04 - Toast bread slices to golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta onto each toasted slice.
06 - Top each ricotta-covered toast with warm roasted tomatoes. Drizzle with additional olive oil, then garnish with fresh basil and flaky sea salt.
07 - Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like summer even when it's gray outside, bright and creamy in equal measure.
  • You can make it without a single complicated technique or hard to find ingredient.
  • It works just as well for a solo breakfast as it does for a crowd at brunch.
  • The contrast between warm roasted tomatoes and cool ricotta is quietly addictive.
02 -
  • Don't skip roasting the tomatoes, raw ones are too watery and lack the concentrated sweetness that makes this toast sing.
  • Whipping the ricotta transforms it completely, turning grainy curds into something you'll want to eat with a spoon.
  • Assemble just before serving or the toast will soften and lose its crunch within minutes.
03 -
  • Use a serrated knife to slice tomatoes cleanly without squashing them, and arrange them cut side up on the baking sheet so they roast evenly.
  • Let the ricotta come to room temperature before whipping, it blends smoother and fluffier than when it's cold.
  • If you don't have a food processor, a hand mixer or even a whisk and some elbow grease will get the ricotta creamy enough.
  • Taste the ricotta mixture before spreading and adjust the salt or lemon zest, it should be well seasoned on its own.
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