Creamy Tomato Ricotta Toast (Printable)

Creamy whipped ricotta topped with warm roasted cherry tomatoes, fresh basil, and drizzled olive oil on golden sourdough toast.

# What You 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 to finish

# Directions:

01 - Preheat oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and oregano. Roast for 15 to 20 minutes until softened and caramelized.
03 - While tomatoes roast, combine ricotta cheese, olive oil, lemon zest, salt, and pepper in a food processor or mix with a hand mixer. Blend until smooth and creamy, approximately 1 to 2 minutes.
04 - Toast bread slices to golden brown using a toaster or grill.
05 - Spread a generous layer of whipped ricotta onto each toasted bread slice.
06 - Top each ricotta-spread toast with warm roasted tomatoes. Drizzle with additional olive oil and garnish with fresh basil leaves and flaky sea salt.
07 - Serve immediately while tomatoes are still warm.

# Expert Hints:

01 -
  • It tastes like something you'd pay fifteen dollars for at a cafe, but costs less than three dollars to make at home.
  • Roasting the tomatoes transforms them into sweet, jammy bursts of flavor that make even mediocre bread taste incredible.
  • The whipped ricotta is so creamy and light, you'll start putting it on everything from crackers to roasted vegetables.
  • You can have it on the table in thirty minutes, which means it works for lazy weekends or when guests show up unexpectedly.
02 -
  • Don't skip the parchment paper, because roasted tomatoes release sugars that will burn onto the pan and make cleanup a nightmare.
  • Let the ricotta come to room temperature before whipping it, or it won't get as smooth and creamy no matter how long you blend.
  • If your tomatoes are on the tart side, a tiny pinch of sugar in the roasting pan will help them caramelize beautifully.
03 -
  • Use a fork to lightly mash a few of the roasted tomatoes on the toast before adding the rest, so the juices soak into the bread and create little pockets of flavor.
  • If you don't have a food processor, a bowl and whisk work fine for the ricotta, just whip it vigorously for a couple of minutes until it's fluffy.
  • Toast the bread on a cast iron skillet brushed with olive oil instead of a toaster for an extra layer of flavor and a crispier crust.
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