Tomato Ricotta Toast (Printable)

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

# 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 for finishing

# How To Make It:

01 - Set oven to 400°F. Allow 5 minutes for preheating.
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 softened 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 mixing bowl. Blend or whisk for 1 to 2 minutes until smooth and creamy.
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 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 bread is warm and ricotta is creamy.

# Expert Advice:

01 -
  • It looks impressive but comes together in less time than it takes to brew a pot of coffee.
  • The whipped ricotta feels indulgent yet light, and it keeps in the fridge for days so you can make toast on repeat.
  • Roasting the tomatoes brings out a sweetness you just dont get from raw ones, and the basil adds that fresh pop that makes everything taste alive.
02 -
  • Don't skip whipping the ricotta, it transforms the texture from grainy to silky and makes all the difference in how luxurious this toast feels.
  • Roasting the tomatoes a few minutes longer than you think is necessary deepens their sweetness and concentrates the flavor, so don't pull them out too early.
  • If your bread is too thin or soft, it will get soggy fast, so go for a hearty rustic loaf with structure.
03 -
  • Let the ricotta come to room temperature before whipping so it blends faster and gets fluffier without overworking it.
  • Use parchment paper instead of foil for roasting because the tomatoes can stick and tear, plus parchment makes cleanup instant.
  • Toast the bread just before assembling so it stays crisp, and if you're making multiple servings, keep the toasts warm in a low oven until you're ready to top them all at once.
Return