Tomato Ricotta Toast (Printable)

Mediterranean-inspired toast with whipped ricotta and roasted cherry tomatoes. Easy 30-minute vegetarian breakfast.

# 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 to finish

# Directions:

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

# Expert Advice:

01 -
  • It looks impressive but requires almost no skill, just patience while the oven does the work.
  • The whipped ricotta trick makes even grocery store cheese taste luxurious and creamy.
  • You can eat it for breakfast, lunch, or that weird in between snack hour when you need something satisfying.
  • Everything can be prepped ahead, so mornings feel less frantic and more intentional.
02 -
  • Don't skip whipping the ricotta, it transforms the texture from grainy and dense to light and spreadable, which makes every bite better.
  • Roast the tomatoes until they look almost too dark at the edges, that's when their natural sugars have caramelized and they taste sweet instead of just tart.
  • Serve this right away, because once the tomatoes sit on the toast for more than a few minutes, the bread starts to soften and lose its crunch.
03 -
  • Use a food processor instead of a hand mixer if you have one, it whips the ricotta faster and gives you a smoother, airier texture every time.
  • Let the roasted tomatoes cool for just a minute or two before piling them onto the toast, so they're warm but not so hot they make the ricotta melt and slide off.
  • Always taste your ricotta after whipping it and adjust the salt or lemon zest, because every brand tastes slightly different and you want it perfectly balanced before it hits the bread.
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