Tomato Ricotta Toast (Printable Version)

Mediterranean-inspired toast with creamy whipped ricotta and caramelized cherry tomatoes, ideal for breakfast or brunch.

# What You'll 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 for finishing

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Arrange halved cherry tomatoes on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and dried oregano. Roast for 15 to 20 minutes until soft and caramelized.
03 - While tomatoes roast, combine ricotta cheese, olive oil, lemon zest, sea salt, and black pepper in a food processor or blender. Mix for 1 to 2 minutes until smooth and creamy.
04 - Toast bread slices until 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, garnish with fresh basil leaves, and finish with a pinch of flaky sea salt.
07 - Serve immediately while warm.

# Tips for Success:

01 -
  • It tastes like youve spent an hour in the kitchen, but youre really only waiting on the oven to do its thing.
  • The whipped ricotta is so creamy and light it feels indulgent without being heavy.
  • Youll have something bright and satisfying that works morning, noon, or late night when youre too hungry to wait.
02 -
  • Dont skip lining the baking sheet with parchment because those tomato juices will bake onto the pan and become a scrubbing nightmare.
  • Let the ricotta come to room temperature before whipping or itll stay grainy no matter how long you blend it.
  • Serve this immediately after assembling or the toast will lose its crispness and turn limp under the toppings.
03 -
  • Use a food processor instead of a hand mixer if you have one because it whips the ricotta faster and gives you a silkier texture.
  • Warm your serving plates slightly so the toast stays hotter longer and doesnt cool down the moment it hits the plate.
  • Drizzle your best olive oil at the very end because thats when youll actually taste its flavor, not lost in the cooking.
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