Creamy Tomato Ricotta Toast (Print)

Mediterranean-inspired toast with creamy whipped ricotta and caramelized cherry tomatoes. Simple, vibrant, and ready in 30 minutes.

# Components:

→ 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.
03 - Roast tomatoes in preheated oven for 15 to 20 minutes until softened and caramelized.
04 - 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 for 1 to 2 minutes until smooth and creamy.
05 - Toast bread slices until golden brown using a toaster or grill.
06 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
07 - Top each toast with warm roasted tomatoes, drizzle with additional olive oil, and garnish with fresh basil leaves and flaky sea salt.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It transforms simple ingredients into something that tastes like it came from a cafe, but costs a fraction of the price.
  • The contrast between creamy ricotta and jammy roasted tomatoes is absolutely addictive.
  • You can prep the components ahead and assemble in seconds when hunger strikes.
  • It works for any meal, from a quick breakfast to an elegant appetizer for guests.
02 -
  • Don't skip the parchment paper, tomatoes release juice that can burn directly on the pan and create a mess.
  • Let the ricotta come to room temperature before whipping, cold ricotta doesn't incorporate air as easily and stays dense.
  • If your ricotta looks watery, drain it in a fine mesh strainer for 10 minutes before using.
03 -
  • Use a serrated knife to slice the bread so you get clean edges without compressing the crumb.
  • Taste the ricotta mixture before spreading, it should be assertive enough to stand up to the sweet tomatoes.
  • If you don't have a food processor, a hand mixer or even a vigorous whisk will work for the ricotta.
  • For deeper flavor, roast the tomatoes at 375°F for 25 minutes instead, they'll caramelize more slowly and intensify.
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