Pin It The kitchen was quiet that Sunday morning when I pulled open the fridge and found a lone container of ricotta staring back at me. I had bought it days earlier with vague plans for pasta, but breakfast called for something simpler. A punnet of cherry tomatoes sat on the counter, slightly wrinkled but still good. What started as improvisation turned into something I now make at least twice a month.
I made this for my sister the first time she visited after moving across the country. She wandered into the kitchen barefoot, hair still damp from the shower, and watched me spread the ricotta across warm toast. When the roasted tomatoes hit the bread, their juices soaking in, she closed her eyes and said it tasted like summer in Italy. Neither of us had been, but we both knew exactly what she meant.
Ingredients
- Cherry tomatoes: Halving them before roasting helps their sweetness concentrate and caramelize beautifully, and any variety works as long as theyre ripe.
- Extra virgin olive oil: Use the good stuff here since youll taste it in every bite, both in the roasting and the final drizzle.
- Ricotta cheese: Whole milk ricotta gives you the creamiest whip, but part skim will work if thats what you have on hand.
- Lemon zest: Just half a teaspoon wakes up the ricotta without making it taste citrusy, more like a gentle brightness.
- Sourdough bread: A sturdy rustic loaf holds up to the juicy tomatoes and creamy ricotta without turning soggy in two bites.
- Fresh basil: Tear it with your hands right before serving so it stays fragrant and doesnt bruise into dark spots.
- Flaky sea salt: That final sprinkle adds a delicate crunch and bursts of salt that regular table salt just cant match.
Instructions
- Get the oven ready:
- Preheat your oven to 400°F so its fully hot when the tomatoes go in. This ensures they roast instead of steam.
- Prep the tomatoes:
- Arrange the halved cherry tomatoes cut side up on a parchment lined baking sheet, drizzle with olive oil, and season with salt, pepper, and oregano if using. Roast for 15 to 20 minutes until theyre soft, slightly shriveled, and starting to caramelize at the edges.
- Whip the ricotta:
- While the tomatoes roast, combine ricotta, olive oil, lemon zest, salt, and pepper in a food processor or bowl. Blend or beat for a minute or two until the mixture turns airy and smooth, almost like thick cream.
- Toast the bread:
- Slice your sourdough about half an inch thick and toast until golden and crisp. You want it sturdy enough to support all the toppings without bending.
- Assemble:
- Spread a thick layer of whipped ricotta onto each slice of warm toast, then spoon the roasted tomatoes on top with some of their juices. Finish with a drizzle of olive oil, torn basil leaves, and a pinch of flaky salt.
Pin It There was an afternoon last spring when I made a double batch for friends who stopped by unannounced. We ate them standing around the kitchen island, tomato juice dripping onto our fingers, laughing about nothing important. One of them later texted me asking for the recipe, but really I think she just wanted to remember that feeling of easy abundance.
Choosing Your Bread
The bread you pick changes everything about this toast. Sourdough gives you that tangy depth and chewy texture, but a good country loaf with a thick crust works just as well. I once used a seeded multigrain when it was all I had, and the nutty flavor actually complemented the sweetness of the tomatoes beautifully. Just avoid anything too soft or it will collapse under the weight of the toppings.
Making It Your Own
This recipe is forgiving and loves a little improvisation. A drizzle of balsamic glaze right before serving adds a sweet tang that cuts through the richness. If you like heat, a pinch of chili flakes mixed into the ricotta or scattered over the tomatoes will give you that slow building warmth. I have also added a handful of arugula on top for peppery crunch when I want it to feel more like a meal.
Storing and Reheating
Honestly, this toast is best eaten right away while everything is warm and the bread is still crisp. But if you have leftover components, store the whipped ricotta and roasted tomatoes separately in airtight containers in the fridge for up to three days. Rewarm the tomatoes gently in a pan or microwave, whip the ricotta again for a few seconds to fluff it back up, and toast fresh bread when youre ready to assemble.
- Keep the ricotta covered tightly so it doesnt dry out or absorb other fridge smells.
- Roasted tomatoes can also be tossed into pasta, grain bowls, or scrambled eggs if you dont use them all on toast.
- Never assemble the toasts ahead of time or youll end up with soggy bread that nobody wants to eat.
Pin It This toast has become my answer to mornings when I want something special without the fuss. It reminds me that good food doesnt need to be complicated, just honest and made with care.
Recipe Questions & Answers
- → Can I prepare the components ahead of time?
Yes, you can roast the tomatoes and whip the ricotta up to 4 hours in advance. Store them separately in the refrigerator. Toast the bread and assemble just before serving for the best texture.
- → What type of bread works best?
Rustic sourdough or country bread are ideal choices. You can also use multigrain, ciabatta, or gluten-free alternatives depending on your preference. Look for bread with a sturdy crumb that won't become soggy.
- → How do I keep the ricotta from being too thick?
Make sure to use whole milk ricotta and blend it thoroughly with olive oil, lemon zest, and seasonings for 1-2 minutes. The olive oil helps create a creamy, spreadable consistency.
- → Can I add protein to make it more substantial?
Absolutely. Top with crispy prosciutto, smoked salmon, crumbled feta, or a poached egg. These additions complement the fresh flavors beautifully.
- → How should I store leftovers?
Store roasted tomatoes and whipped ricotta separately in airtight containers for up to 3 days. Keep bread in a bread box. Assemble fresh when ready to eat for optimal texture.
- → What beverages pair well with this dish?
Light white wines like Pinot Grigio or Sauvignon Blanc complement the fresh Mediterranean flavors. Alternatively, try sparkling water with lemon, fresh-squeezed orange juice, or a cappuccino for breakfast.