Tomato Ricotta Toast (Print Version)

Mediterranean-inspired toast with creamy whipped ricotta, roasted cherry tomatoes, and fresh basil. Easy, vegetarian, and ready in 30 minutes.

# Ingredient List:

→ 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

# 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 sea salt, black pepper, and dried oregano. Roast for 15 to 20 minutes until soft and caramelized.
03 - While tomatoes roast, combine ricotta cheese, 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 the bread slices to golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
06 - Top each toast with warm roasted tomatoes. Drizzle with additional olive oil and garnish with fresh basil leaves and a pinch of flaky sea salt.
07 - Serve immediately while warm.

# Expert Tips:

01 -
  • It looks and tastes like brunch at a cafe, but you can make it in your pajamas with ingredients you probably already have.
  • The roasted tomatoes become so sweet and concentrated that even people who claim they don't like tomatoes ask for seconds.
  • Whipped ricotta is a revelation, it transforms plain cheese into something luxurious and spreadable that makes every bite creamy.
  • You can prep the ricotta and tomatoes ahead, then just toast and assemble when hunger strikes.
02 -
  • Don't skip draining watery ricotta, I learned this the hard way when my first batch turned runny and soaked the bread within minutes.
  • Roast the tomatoes until they look almost too done, that's when the sugars caramelize and they turn from good to unforgettable.
  • Whip the ricotta right before assembling so it stays fluffy, it can deflate a bit if it sits too long.
03 -
  • If your ricotta is bland, taste it before whipping and adjust the salt and lemon zest until it has enough flavor to stand on its own.
  • Use a hot oven and don't crowd the tomatoes on the pan, they need space to roast instead of steam.
  • Toast the bread just before serving so it stays crisp, soggy toast is the only way to ruin this dish.
Go Back