Save The smell of tomatoes roasting in olive oil has a way of stopping time. I was halfway through answering emails one Saturday morning when that scent pulled me into the kitchen, where I'd tossed cherry tomatoes onto a sheet pan almost as an afterthought. They'd caramelized into something sweet and jammy, and I knew instantly they belonged on toast with ricotta. That morning turned into a ritual I now crave at least twice a week.
I made this for a friend who claimed she didn't like ricotta, convinced it was too grainy and bland. After one bite, she asked if I'd done something magical to it. The trick was whipping it with olive oil and lemon zest until it turned cloud-like. Now she texts me photos every time she makes it herself, usually with some variation involving sun-dried tomatoes or arugula.
Ingredients
- Cherry tomatoes: Halving them before roasting exposes more surface area to caramelize, and I've learned that slightly older tomatoes with wrinkled skin actually roast sweeter than perfectly firm ones.
- Extra-virgin olive oil: Use the good stuff here since it flavors both the tomatoes and the ricotta, and you'll drizzle more on top where it really shines.
- Sea salt and black pepper: Kosher salt works too, but flaky sea salt at the end adds a delicate crunch that makes each bite feel a little fancy.
- Dried oregano: Optional but it brings a Mediterranean warmth that ties everything together without overpowering the tomatoes.
- Ricotta cheese: Whole milk ricotta is creamier and whips up fluffier than part-skim, and I always let it sit at room temperature for ten minutes before blending.
- Lemon zest: Just the zest, not the juice, because it brightens the ricotta without making it watery or too tart.
- Rustic sourdough or country bread: A sturdy bread with a good crust holds up to the toppings without getting soggy, and toasting it until golden gives you that satisfying crunch.
- Fresh basil leaves: Torn by hand right before serving releases the oils and keeps the flavor vibrant and aromatic.
- Flaky sea salt: Maldon is my favorite for finishing because those delicate flakes dissolve slowly and add bursts of salt that make every bite interesting.
Instructions
- Preheat and Prep:
- Set your oven to 400 degrees F and line a baking sheet with parchment so the tomatoes don't stick and cleanup stays easy. This also helps them roast evenly without burning on the bottom.
- Roast the Tomatoes:
- Toss the halved cherry tomatoes with olive oil, salt, pepper, and oregano right on the parchment, spreading them cut-side up so they caramelize beautifully. Roast for 15 to 20 minutes until they're soft, slightly shriveled, and their edges have darkened to a sweet, jammy finish.
- Whip the Ricotta:
- While the tomatoes are in the oven, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or bowl with a hand mixer. Blend for one to two minutes until the mixture is smooth, airy, and has the texture of a light mousse.
- Toast the Bread:
- Slice your sourdough thick enough to hold the toppings and toast until golden and crisp on both sides. I like mine with a little char around the edges for extra flavor.
- Assemble:
- Spread a generous swoosh of whipped ricotta onto each warm toast, then spoon the roasted tomatoes on top while they're still warm. Finish with a drizzle of olive oil, torn basil leaves, and a pinch of flaky sea salt that catches the light.
- Serve:
- Eat these immediately while the toast is still crisp and the tomatoes are warm. They soften the bread just enough without turning it soggy if you don't wait too long.
Save One Sunday morning, I made a double batch of this for brunch with my sister. We sat on the porch with our toasts, the basil from the garden still warm from the sun, and she said it tasted like summer even though it was barely spring. That's when I realized this recipe wasn't just about the ingredients, it was about slowing down long enough to notice how good something simple can be.
Making It Your Own
I've added everything from mashed avocado under the ricotta to a drizzle of hot honey on top when I want something sweet and spicy. A handful of arugula between the ricotta and tomatoes adds a peppery bite, and once I crumbled some feta over the top for extra saltiness. The base recipe is forgiving enough that you can play around and it still tastes like a cohesive dish.
Storing and Reheating
The whipped ricotta keeps in an airtight container in the fridge for up to five days, and the roasted tomatoes last about three days stored separately. I don't recommend assembling the toasts ahead of time because the bread gets soggy, but you can reheat the tomatoes gently in a pan and toast fresh bread whenever the craving hits. Sometimes I even eat the ricotta straight with a spoon as a snack.
Serving Suggestions
These toasts work as a light breakfast with scrambled eggs on the side, or as an appetizer when you slice the bread smaller and arrange them on a platter. I've served them at brunches alongside fresh fruit and coffee, and they always disappear first. If you want to make it more filling, add a poached egg on top or serve with a simple green salad dressed in lemon and olive oil.
- Try a balsamic glaze drizzled over the tomatoes for a tangy, slightly sweet finish.
- Sprinkle red pepper flakes on top if you like a little heat that contrasts with the creamy ricotta.
- Swap in gluten-free or multigrain bread to suit your dietary needs without losing any of the flavor.
Save This toast has become my go-to when I want something that feels special but doesn't require much effort or planning. It's the kind of recipe that reminds you that good food doesn't have to be complicated, just thoughtful.
Your Questions Answered
- → Can I prepare the components ahead of time?
Yes, the whipped ricotta can be made up to 2 days ahead and stored in an airtight container. Roasted tomatoes keep for 1 day refrigerated. Toast the bread and assemble just before serving for best texture.
- → What bread works best for this dish?
Rustic sourdough, ciabatta, or country bread are ideal choices as they provide sturdy structure and absorb flavors well. For gluten-free diets, certified gluten-free bread works equally well.
- → How do I achieve perfectly roasted tomatoes?
Halve the tomatoes evenly, arrange cut-side up on parchment paper, and roast at 400°F for 15-20 minutes. They're ready when edges begin to caramelize and the flesh is tender. Don't stir during roasting to allow proper caramelization.
- → Can I add other toppings or flavors?
Absolutely. A drizzle of aged balsamic glaze adds depth, fresh chili flakes bring heat, toasted pine nuts add crunch, or thinly sliced red onions provide acidity. Experiment to match your preference.
- → Is this suitable for dietary restrictions?
This dish is naturally vegetarian. For gluten-free preparation, use certified gluten-free bread. Those with dairy sensitivities should check ricotta labels, though no substitutes maintain the same creaminess.
- → How long does this take to prepare?
Total time is approximately 30 minutes: 10 minutes for preparation and 20 minutes for cooking. Most time is passive roasting, making this an excellent option for quick meals.