Save I was standing barefoot in the kitchen one Sunday morning, staring at half a tub of ricotta I'd bought for lasagna that never happened. The cherry tomatoes on the counter were starting to wrinkle, and the bread was a day away from going stale. Instead of letting everything go to waste, I threw the tomatoes in the oven, whipped the ricotta with some lemon zest, and made what turned out to be the most satisfying breakfast I'd had in weeks. Sometimes the best recipes come from refusing to let good ingredients slip away.
The first time I made this for friends, I watched one of them close her eyes after the first bite and say it reminded her of a trip to Sicily. I'd never been, but I loved that a handful of simple ingredients could pull someone into a memory like that. We sat around the table longer than usual that morning, talking and eating until the tomatoes were gone and the ricotta bowl was scraped clean. Food has a way of slowing time down when you let it.
Ingredients
- Cherry tomatoes: Halving them before roasting helps them caramelize faster and releases their natural sweetness, which concentrates into something almost candy like.
- Extra virgin olive oil: Use a good one here since you'll taste it in every bite, especially in the final drizzle over the finished toast.
- Ricotta cheese: Whole milk ricotta whips up creamier and richer than part skim, and the texture makes all the difference when you spread it on warm bread.
- Lemon zest: Just a little brightens the ricotta without making it taste citrusy, adding a subtle lift that balances the richness.
- Rustic sourdough or country bread: A sturdy bread with a good crust holds up to the toppings without getting soggy, and toasting it adds a satisfying crunch.
- Fresh basil leaves: Torn at the last second, they bring a peppery freshness that cuts through the creamy ricotta and sweet tomatoes.
- Flaky sea salt: The finishing touch that adds little bursts of salinity and makes each bite feel a bit more special.
Instructions
- Preheat and Prep:
- Set your oven to 400 degrees and line a baking sheet with parchment so cleanup is easy. This temperature is hot enough to caramelize the tomatoes without drying them out completely.
- Roast the Tomatoes:
- Toss the halved cherry tomatoes with olive oil, salt, pepper, and oregano if you're using it, then spread them cut side up on the sheet. Roast for 15 to 20 minutes until they're soft, jammy, and starting to blister at the edges.
- Whip the Ricotta:
- While the tomatoes roast, blend the ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer until it's smooth and cloud like. This takes about a minute or two, and you'll know it's ready when it looks almost like frosting.
- Toast the Bread:
- Toast your bread slices until they're golden and crisp, either in a toaster or under the broiler. You want them sturdy enough to hold the toppings without bending.
- Assemble:
- Spread a generous layer of whipped ricotta on each slice of toast, then spoon the warm roasted tomatoes on top. Drizzle with a little more olive oil, scatter fresh basil leaves, and finish with a pinch of flaky sea salt.
- Serve Right Away:
- These are best eaten immediately while the toast is still warm and the contrast between creamy ricotta and hot tomatoes is at its peak. If you wait too long, the bread will soften and lose that perfect crunch.
Save I started making these on mornings when I needed something that felt indulgent without being complicated. There's something about the way the ricotta melts slightly into the warm toast, mixing with the olive oil and tomato juices, that makes it feel like more than the sum of its parts. It became my go to for when I wanted to feel like I was taking care of myself, even on the busiest weeks.
Choosing Your Bread
The bread you use matters more than you'd think. A soft sandwich loaf will get soggy fast, but a thick cut sourdough or country loaf with a chewy crust holds up perfectly. I've tried this with everything from ciabatta to multigrain, and the best results come from bread with some texture and heft. If you're using something denser like rye, toast it a little longer so it doesn't taste heavy under all the toppings.
Making It Your Own
Once you've made this a few times, it's easy to riff on. I've added a drizzle of balsamic glaze when I want something sweeter, or a sprinkle of chili flakes when I'm in the mood for heat. A friend of mine swirls pesto into the ricotta before spreading it, which adds an herby richness that's hard to resist. You can also swap the tomatoes for roasted red peppers or sauteed mushrooms if you're looking for a different flavor profile.
Storing and Reheating
Honestly, these don't keep well once assembled because the toast loses its crunch. But you can roast the tomatoes and whip the ricotta a day ahead, then store them separately in the fridge. When you're ready to eat, just reheat the tomatoes gently in a pan, toast fresh bread, and assemble. The ricotta can be brought back to room temperature or warmed slightly in the microwave for ten seconds.
- Store roasted tomatoes in an airtight container in the fridge for up to three days.
- Keep whipped ricotta covered tightly and use within two days for the best texture.
- If you must make these ahead, assemble them right before serving to avoid soggy bread.
Save This toast has become one of those recipes I make without thinking, the kind that feels effortless but always impresses. Whether it's a quiet breakfast alone or a quick appetizer for friends, it never fails to feel like a small celebration.
Recipe FAQs
- → Can I make the whipped ricotta ahead of time?
Yes, prepare the whipped ricotta up to 2 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature for 15 minutes before serving for the best texture and flavor.
- → What type of bread works best for this dish?
Rustic sourdough or country bread provides the ideal structure and flavor. For a lighter option, use whole grain or multigrain bread. Gluten-free varieties work equally well if needed.
- → How can I add more depth to the flavors?
Drizzle balsamic glaze over the roasted tomatoes for tanginess, add red pepper flakes for heat, or stir fresh thyme into the whipped ricotta. A splash of aged balsamic vinegar transforms the dish beautifully.
- → Can I roast the tomatoes in advance?
Absolutely. Roast tomatoes up to 4 hours ahead and store them in the refrigerator. Gently warm them for 3-5 minutes before serving to restore their jammy consistency and optimal flavor.
- → What pairs well as a beverage accompaniment?
A chilled crisp white wine like Pinot Grigio or Sauvignon Blanc complements the fresh, tangy flavors. Alternatively, serve with freshly brewed espresso or a light herbal tea for a complete breakfast experience.
- → Is this suitable for meal prep?
Components store separately: whipped ricotta for up to 2 days, roasted tomatoes for 4 hours. Assemble within 15 minutes of eating to maintain bread texture and prevent sogginess. Toast bread fresh for each serving.