Tomato Ricotta Toast (Printable)

A Mediterranean-inspired toast featuring creamy whipped ricotta and sweet roasted cherry tomatoes—ideal for breakfast or brunch.

# 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 olive oil for drizzling
14 - Flaky sea salt to finish

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Arrange cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and oregano. Roast for 15 to 20 minutes until soft and caramelized.
03 - Using a food processor or hand mixer, blend ricotta, olive oil, lemon zest, salt, and pepper until smooth and creamy, approximately 1 to 2 minutes.
04 - Toast bread slices to golden brown using a toaster or grill.
05 - Apply a generous layer of whipped ricotta onto each toasted slice.
06 - Top each slice with warm roasted tomatoes. Drizzle with additional olive oil. Garnish with fresh basil leaves and a pinch of flaky sea salt.
07 - Serve immediately while warm.

# Expert Advice:

01 -
  • It turns pantry leftovers into something that looks like you planned brunch for weeks.
  • The roasted tomatoes get so sweet and jammy, they taste nothing like the raw ones you toss in salads.
  • Whipped ricotta is a game changer, it becomes this cloud of creamy goodness that makes regular ricotta seem boring.
  • You can have this on the table in half an hour, but it feels fancy enough for guests.
02 -
  • Don't skip roasting the tomatoes, raw ones won't give you that deep, sweet flavor that makes this dish sing.
  • Whip the ricotta longer than you think you need to, the extra air makes it light and spreadable instead of grainy.
  • Use day old bread if you have it, it toasts better and won't get soggy as quickly under the toppings.
03 -
  • Add a pinch of chili flakes to the ricotta or sprinkle them on top if you like a little heat with your sweetness.
  • Use the best olive oil you have for drizzling at the end, that's where you'll really taste it.
  • If your ricotta is watery, drain it in a fine mesh strainer for 10 minutes before whipping to avoid a runny spread.
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