Save I was rummaging through the fridge one Saturday morning, staring at a container of ricotta I'd bought for lasagna that never happened. My bread was about to go stale, and a pint of cherry tomatoes sat lonely on the counter. Instead of letting them turn into compost, I tossed the tomatoes in the oven with olive oil and whipped the ricotta with lemon zest. Twenty minutes later, I had something that tasted like a lazy weekend in Tuscany, minus the plane ticket.
The first time I made this for friends, I panicked because I thought it was too simple. But when I brought the toasts to the table, still warm and drizzled with olive oil, everyone went quiet for a moment. Then came the hums, the closed eyes, the requests for the recipe. One friend scraped her plate with bread crumbs and asked if I'd been holding out on her. I laughed and told her it was born out of fridge desperation.
Ingredients
- Cherry tomatoes: Halving them exposes more surface area to caramelize, and roasting concentrates their natural sugars into something almost candy like.
- Extra virgin olive oil: Don't skimp here, it carries flavor and helps the tomatoes blister beautifully without drying out.
- Sea salt and black pepper: Simple seasonings that let the tomatoes and ricotta shine without competing.
- Dried oregano: Optional, but it adds a whisper of Mediterranean herbiness that ties everything together.
- Ricotta cheese: Whole milk ricotta is creamier and richer, it whips into something almost mousse like.
- Lemon zest: Just half a teaspoon wakes up the ricotta and cuts through the richness with brightness.
- Rustic sourdough or country bread: Sturdy enough to hold the toppings without turning soggy, and it toasts into crunchy golden perfection.
- Fresh basil leaves: Torn at the last second, they add a pop of color and that unmistakable summery aroma.
- Flaky sea salt: The finishing touch that gives little bursts of salinity with every bite.
Instructions
- Preheat and Prep:
- Set your oven to 400 degrees F and line a baking sheet with parchment. This keeps cleanup easy and prevents the tomatoes from sticking.
- 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 shrivel slightly and their edges caramelize into sweet, jammy bites.
- Whip the Ricotta:
- While the tomatoes are roasting, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or use a hand mixer. Blend for 1 to 2 minutes until it transforms into a smooth, airy spread that's almost too good to share.
- Toast the Bread:
- Slice your sourdough or country bread and toast until golden and crisp. You want it sturdy enough to hold the ricotta and tomatoes without bending.
- Assemble:
- Spread a generous layer of whipped ricotta on each toast, pile on the warm roasted tomatoes, drizzle with more olive oil, and scatter fresh basil on top. Finish with a pinch of flaky sea salt and serve right away while everything is still warm.
Save There was a Sunday afternoon when I made these for myself, no one else around, just me and a podcast. I sat by the window with the toast still warm in my hands, and the smell of basil mixed with the roasted tomatoes made me realize that cooking for one can be just as special. It wasn't about impressing anyone, it was about giving myself something delicious and made with care. That's when this recipe stopped being a quick fix and became a small ritual.
Swaps and Variations
If you don't have cherry tomatoes, regular tomatoes work too, just dice them smaller so they roast evenly. For a tangy twist, drizzle balsamic glaze over the top right before serving, it adds a sweet acidic punch. You can swap the ricotta for goat cheese if you want something tangier, though it won't whip quite as fluffy. Multigrain or gluten free bread are great alternatives if you need them, just make sure they're thick enough to hold up.
Serving Suggestions
These toasts are perfect for brunch alongside scrambled eggs and fresh fruit, or serve them as a light lunch with a simple arugula salad. I've brought them to picnics, packed them for quick breakfasts, and even served them as appetizers at dinner parties cut into smaller pieces. They're endlessly adaptable and always disappear fast. If you're feeling indulgent, add a drizzle of honey over the ricotta before adding the tomatoes, sweet and savory never tasted so good.
Storage and Reheating
The whipped ricotta keeps in the fridge for up to three days in an airtight container, and the roasted tomatoes last about the same. Store them separately so the bread doesn't get soggy, then assemble fresh toasts whenever you want them. If you need to reheat the tomatoes, a quick zap in the microwave or a few minutes in a warm oven brings them back to life.
- Don't assemble the toasts ahead of time, they'll lose their crunch.
- Leftover whipped ricotta is amazing on pasta, stirred into scrambled eggs, or spread on crackers.
- Roasted tomatoes can be tossed into salads, grain bowls, or eaten straight from the container with a spoon.
Save This toast has become my go to when I want something that feels special without the fuss. It reminds me that good food doesn't need to be complicated, just made with care.
Recipe Help & Answers
- → Can I prepare the whipped ricotta ahead of time?
Yes, whipped ricotta can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Bring it to room temperature before spreading, or use it directly from the fridge if preferred.
- → What bread works best for this dish?
Rustic sourdough and country bread are ideal choices, as they provide a sturdy base that holds the creamy ricotta and tomatoes without becoming soggy. Multigrain or gluten-free bread are excellent substitutes.
- → How do I get the tomatoes perfectly caramelized?
Roast halved cherry tomatoes at 400°F for 15–20 minutes. They should be soft and slightly shriveled with caramelized edges. Don't stir them during cooking—this helps them develop deep, sweet flavors.
- → Can I add proteins to make this more filling?
Absolutely. Try topping with crispy pancetta, prosciutto, or a fried egg for added protein and richness. Feta cheese or goat cheese also complement the flavors beautifully.
- → What are some flavor variations to try?
Add balsamic glaze for tanginess, red pepper flakes for heat, or fresh thyme instead of basil. A drizzle of honey or a pinch of sumac brings interesting complexity to the dish.
- → Is this suitable for meal prep?
The individual components can be prepared ahead: roast tomatoes and whip ricotta the night before. However, assemble toasts fresh to prevent the bread from becoming soggy. Toast bread just before serving for best results.