Tomato Ricotta Toast

The smell of tomatoes roasting in olive oil is one of those kitchen aromas that stops you in your tracks. I was late for a meeting one morning, thinking I'd just grab cereal, when I spotted a container of ricotta in the fridge and a handful of cherry tomatoes on the counter. Twenty minutes later, I had this toast in my hands and decided the meeting could wait five more minutes. Sometimes the best recipes happen when you're not really planning anything at all.

I made this for friends who came over unexpectedly one Saturday afternoon. I had been cleaning out the fridge and didn't have much planned, but I had good bread and ricotta that needed using. When I brought these toasts to the table, still warm with the tomatoes glossy and the basil just torn, everyone got quiet for a moment. One friend asked for the recipe before she'd even finished chewing. That's when I knew this simple little toast was something worth keeping around.

Ingredients

• Cherry tomatoes: They roast beautifully because they're small and sweet, caramelizing at the edges while staying juicy in the center, and halving them helps all that flavor concentrate faster.
• Extra virgin olive oil: Use the good stuff here since you taste it in every bite, it helps the tomatoes blister and makes the ricotta silky and rich.
• Sea salt and black pepper: Simple seasoning that lets the tomatoes and ricotta shine, and a pinch of flaky salt at the end adds a delicate crunch that makes it feel finished.
• Dried oregano: Optional but it brings a Mediterranean warmth that makes the whole thing smell like a summer evening, even in January.
• Ricotta cheese: Whole milk ricotta is creamier and whips up fluffier than part skim, turning into something that spreads like soft butter.
• Lemon zest: Just half a teaspoon wakes up the ricotta and cuts through the richness without making it taste lemony.
• Rustic sourdough or country bread: A sturdy bread with texture holds up to the ricotta and tomatoes without getting soggy, and sourdough adds a slight tang that complements everything.
• Fresh basil leaves: Torn at the last second so they stay bright green and fragrant, basil makes it look and taste like it came from a cafe.

Instructions

Preheat and Prep:

Set your oven to 400°F and line a baking sheet with parchment so cleanup is easy. This temperature is hot enough to caramelize the tomatoes without drying them out.

Roast the Tomatoes:

Toss the halved cherry tomatoes with olive oil, salt, pepper, and oregano if using, then spread them cut side up on the baking sheet. Roast for 15 to 20 minutes until they're soft, slightly shriveled, and starting to brown 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 with a hand mixer for about a minute or two until it's smooth, airy, and almost mousse like.

Toast the Bread:

Toast your bread slices until golden and crisp, either in a toaster or under the broiler if you want a little char. You want it sturdy enough to hold the toppings without bending.

Assemble:

Spread a thick, generous layer of whipped ricotta on each warm toast, then spoon the roasted tomatoes on top with any oil from the pan. Drizzle a little more olive oil over everything, scatter torn basil leaves, and finish with a pinch of flaky sea salt.

Serve:

Eat these immediately while the toast is still warm and the tomatoes are glossy. They're best fresh, though the components keep well separately if you want to prep ahead.

Save

There was a Sunday morning when I made these for myself and sat by the window with a cup of coffee, watching the light come through the kitchen. The toast was warm, the ricotta was cool and creamy, and the tomatoes were still just barely hot from the oven. It wasn't fancy or complicated, but it felt like taking care of myself in a way that mattered. Food doesn't always have to be about other people to be meaningful.

Making It Your Own

If you want a little heat, sprinkle red chili flakes over the tomatoes before roasting or right before serving. A drizzle of balsamic glaze at the end adds a sweet tangy finish that some people love, though I prefer it without. You can also swap the basil for arugula or microgreens if that's what you have, or add a few slices of avocado under the ricotta for extra richness. I've tried it with goat cheese instead of ricotta when I had some leftover, and while it's tangier and less creamy, it still works beautifully.

Storing and Prepping Ahead

The roasted tomatoes keep in the fridge for up to three days in an airtight container, and the whipped ricotta stays fresh for about the same time. I sometimes make both on a Sunday and then toast bread and assemble whenever I want a quick breakfast or snack during the week. Just bring the ricotta to room temperature before spreading so it's easier to work with. The toast itself doesn't store well once assembled, it gets soggy, so always build it fresh right before eating.

Serving Suggestions

This toast works for so many occasions beyond breakfast. I've served it as an appetizer at dinner parties, cut into smaller pieces and arranged on a platter, and people always go back for seconds. It pairs well with a simple green salad and a glass of white wine for a light lunch, or alongside scrambled eggs and fruit for a more filling brunch spread.

• Cut the toasts in half diagonally for a prettier presentation when serving guests.
• Double the roasted tomato batch and toss leftovers with pasta or spoon them over grilled chicken.
• If you're feeding a crowd, set up a toast bar with the components and let everyone build their own.

Save

This toast has become one of those recipes I turn to when I want something that feels special but doesn't require much effort or planning. It's proof that good food doesn't have to be complicated, just made with care and eaten while it's still warm.

Recipe FAQs

→ How do I get perfectly caramelized cherry tomatoes?

Roast halved cherry tomatoes at 400°F for 15-20 minutes after tossing with olive oil, salt, pepper, and oregano. They should be soft, blistered, and slightly golden when done.

→ Can I make the whipped ricotta ahead of time?

Yes, prepare the whipped ricotta up to 4 hours in advance and store it covered in the refrigerator. Allow it to come to room temperature before spreading, or assemble the toasts just before serving for best texture.

→ What type of bread works best?

Rustic sourdough or country bread provides excellent structure and flavor. You can also use multigrain or gluten-free bread as substitutes depending on your dietary preferences.

→ How can I add more flavor to this dish?

Drizzle balsamic glaze over the roasted tomatoes, add a pinch of red chili flakes for heat, or incorporate minced garlic into the whipped ricotta for extra depth. Fresh thyme or oregano also complement the tomatoes beautifully.

→ Is this suitable for meal prep?

Prepare the roasted tomatoes and whipped ricotta separately and store in containers for up to 3 days. Toast the bread and assemble just before eating to maintain crispness and the best presentation.

→ Can I make this vegan-friendly?

Substitute ricotta with dairy-free alternatives like cashew cream or store-bought vegan ricotta. Use vegan bread and ensure all other ingredients are plant-based for a fully vegan version.