Pin I was standing in front of my fridge one Saturday morning, staring at a container of ricotta I'd bought for lasagna and never used. The cherry tomatoes on the counter were starting to wrinkle, and I had exactly four slices of sourdough left. Instead of letting anything go to waste, I decided to roast the tomatoes and whip the ricotta with a bit of lemon zest. What started as a pantry rescue turned into one of my most-requested breakfast recipes.
The first time I made this for friends, I watched them go quiet after the first bite. One of them looked up and said it reminded her of a trip to Sicily, where she'd eaten something similar at a tiny bakery overlooking the sea. I hadn't been to Sicily, but I loved that this toast could carry someone back to a memory like that. It became my go-to whenever I wanted to impress without stress.
Ingredients
- Cherry tomatoes: Halving them creates more surface area for caramelization, and roasting concentrates their natural sweetness into something almost candy-like.
- Extra-virgin olive oil: Use a good one here since it appears twice, once in roasting and again as a finishing drizzle that you'll actually taste.
- Sea salt and black pepper: Season at every step to build layers of flavor rather than trying to fix it all at the end.
- Dried oregano: Optional but worth it, it adds an earthy note that makes the tomatoes taste more intentional.
- Whole milk ricotta: The fat content matters for a fluffy whip, low-fat versions can turn grainy instead of creamy.
- Lemon zest: Just the zest, not the juice, which would make the ricotta too loose and tangy.
- Rustic sourdough or country bread: Look for something with a sturdy crust and an open crumb that can hold the toppings without getting soggy.
- Fresh basil leaves: Tear them just before serving so they stay vibrant and aromatic.
- Flaky sea salt: The final crunch and burst of salinity that makes each bite feel complete.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup almost nonexistent.
- Roast the Tomatoes:
- Arrange the halved cherry tomatoes cut side up, drizzle with olive oil, and season with salt, pepper, and oregano if using. Roast for 15 to 20 minutes until they're shriveled, jammy, 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. Blend or beat for 1 to 2 minutes until it's light, fluffy, and almost mousse-like.
- Toast the Bread:
- Toast your bread slices until golden and crisp on the outside but still tender inside. You want enough structure to support the toppings without feeling like a cracker.
- Assemble:
- Spread a thick, generous layer of whipped ricotta on each toast. Top with the warm roasted tomatoes, drizzle with more olive oil, scatter fresh basil, and finish with a pinch of flaky sea salt.
- Serve:
- Eat immediately while the tomatoes are still warm and the toast is crisp. This is best fresh, not something you want to make ahead and let sit.
Pin One morning I made this for my mom after she'd had a rough week. She sat at the kitchen table with her coffee, took a bite, and her whole face softened. She didn't say much, just ate slowly and asked for the recipe. Sometimes food doesn't need to be fancy or complicated to do exactly what it's supposed to do.
How to Store and Reheat
You can store the whipped ricotta and roasted tomatoes separately in airtight containers in the fridge for up to three days. The ricotta may firm up when cold, so let it sit at room temperature for 15 minutes or give it a quick stir before spreading. Reheat the tomatoes gently in a skillet or microwave, but toast the bread fresh each time to keep it from getting soggy.
Variations to Try
I've made this dozens of ways depending on what's in the fridge. Swap the cherry tomatoes for roasted red peppers or sautéed mushrooms if you want something earthier. Add a drizzle of balsamic glaze or honey for sweetness, or scatter chili flakes if you like heat. For extra protein, top with a poached egg or smoked salmon.
Serving Suggestions
This toast shines on its own, but it also pairs beautifully with a simple arugula salad dressed in lemon and olive oil. Serve it alongside scrambled eggs for a more filling breakfast, or cut the toasts into smaller pieces and arrange them on a platter as an appetizer.
- Pair with a crisp white wine or sparkling water with lemon for brunch.
- Serve with a bowl of soup like tomato bisque or minestrone for a light lunch.
- Double the recipe and set up a toast bar so guests can build their own.
Pin This toast has become my answer to mornings when I want something special but don't have much time or energy. It's proof that a few good ingredients, treated with a little care, can turn into something you'll crave again and again.
Recipe Q&A
- → Can I prepare the ricotta mixture ahead of time?
Yes, you can whip the ricotta up to 4 hours in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for a few minutes before spreading for optimal creaminess.
- → What type of bread works best?
Rustic sourdough and country-style bread are ideal for their sturdy structure and subtle tang. For gluten-free options, choose a hearty gluten-free bread with good texture to support the toppings.
- → How do I prevent the ricotta toast from becoming soggy?
Assemble the toast just before serving. Toast the bread until it has a crispy exterior, and use the whipped ricotta as a moisture barrier between bread and tomatoes. Serve immediately after topping.
- → Can I make this vegetarian?
This toast is naturally vegetarian as written. All ingredients—ricotta, olive oil, tomatoes, bread, and herbs—are plant-derived or dairy-based with no meat products involved.
- → What are some creative variations to try?
Try adding a balsamic glaze drizzle, red pepper flakes for heat, crumbled feta or burrata for richness, or caramelized onions for depth. Fresh mint or arugula make excellent garnish alternatives to basil.
- → How should I store leftovers?
Store whipped ricotta and roasted tomatoes separately in airtight containers for up to 2 days. Toast fresh bread and assemble when ready to eat for the best texture and flavor.