Save I was folding laundry when the smell of tomatoes caramelizing in the oven pulled me back to the kitchen. Id tossed them in on a whim, just halved cherry tomatoes with olive oil and salt, because they were starting to wrinkle on the counter. When I opened the oven door twenty minutes later, they had turned jammy and sweet, their skins blistered and juices pooling on the parchment. I slathered some ricotta on toast, spooned the tomatoes over top, and stood at the counter eating it with my fingers. That was the moment this became more than leftovers.
I started making this for my sister when she visited on Sunday mornings. She would sit at the table with her coffee, and I would stand at the stove, drizzling olive oil and tearing basil with my hands. We never talked about anything important, just small things, but the toast became part of the ritual. She still texts me photos when she makes it at home.
Ingredients
- Cherry tomatoes: Halving them lets the cut sides caramelize and the juices thicken, so dont skip that step even if it feels tedious.
- Extra virgin olive oil: Use the good stuff here because you taste it in every bite, both in the roasted tomatoes and drizzled on top at the end.
- Ricotta cheese: Whole milk ricotta whips up creamier and richer than part skim, and it holds its texture better on the toast.
- Lemon zest: Just half a teaspoon brightens the ricotta without making it taste like lemon, it wakes everything up.
- Sourdough or country bread: A sturdy, rustic loaf holds the ricotta and tomatoes without getting soggy, and the tangy crust adds another layer of flavor.
- Fresh basil: Tear it with your hands right before serving so it releases its oils and smells like summer.
- Flaky sea salt: The crunch and burst of salt on top is what makes each bite feel special.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This keeps cleanup easy and prevents the tomato juices from sticking.
- Roast the Tomatoes:
- Arrange the halved cherry tomatoes cut side up on the sheet, drizzle with olive oil, and sprinkle with salt, pepper, and oregano if using. Roast for 15 to 20 minutes until theyre soft, jammy, and starting to char 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 one to two minutes until its light, fluffy, and completely smooth.
- Toast the Bread:
- Slice your bread about half an inch thick and toast until golden and crisp. You want it sturdy enough to support the toppings without bending.
- Assemble:
- Spread a thick, generous layer of whipped ricotta on each slice of toast. Top with the warm roasted tomatoes, letting some of the juices soak into the ricotta.
- Finish and Serve:
- Drizzle with more olive oil, scatter fresh basil leaves over the top, and finish with a pinch of flaky sea salt. Serve immediately while the toast is still warm.
Save One morning I made this for a friend who said she didnt like ricotta. She ate two pieces without saying anything, then looked up and asked if I had more bread. Sometimes the simplest things are the ones that change peoples minds.
How to Store and Reheat
The whipped ricotta keeps in an airtight container in the fridge for up to three days, and the roasted tomatoes last about the same. I dont recommend assembling the toasts ahead because the bread gets soggy, but you can prep the components and toast fresh bread when youre ready. If the ricotta firms up in the fridge, let it sit at room temperature for ten minutes or give it a quick stir before spreading.
Variations to Try
Ive added a drizzle of balsamic glaze over the tomatoes when I want something a little sweeter and tangier. A pinch of chili flakes gives it a gentle heat that plays well with the creamy ricotta. You can also swap the cherry tomatoes for heirloom slices in the summer, though they wont roast the same way, or use sun dried tomatoes in the winter when fresh ones taste like nothing.
Serving Suggestions
This works as breakfast with scrambled eggs on the side, or as a light lunch with a handful of arugula dressed in lemon and olive oil. Ive served it at brunch on a big wooden board with extra basil and bowls of ricotta and tomatoes so people can build their own. It also makes a surprisingly good appetizer if you cut the toasts into smaller pieces.
- Pair it with a glass of chilled white wine or sparkling water with lemon.
- Add a fried egg on top if you want to make it more filling.
- Serve alongside a simple green salad for a complete meal.
Save This toast taught me that good food doesnt need to be complicated, it just needs to be made with attention. I hope it becomes something you reach for on quiet mornings or when you want to feed someone you care about.
Recipe FAQs
- → How do you make the ricotta creamy and whipped?
Blend whole milk ricotta with extra-virgin olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer for 1-2 minutes until smooth and fluffy. The olive oil and lemon zest lighten the texture while adding flavor.
- → Why roast the tomatoes instead of using them fresh?
Roasting concentrates the tomatoes' natural sugars and intensifies their flavor, creating a caramelized sweetness. The heat also removes excess moisture, preventing soggy toast while developing depth and complexity.
- → What bread works best for this toast?
Rustic sourdough or country bread is ideal for its sturdy texture and subtle tang. For gluten-free, substitute gluten-free bread. Whole grain varieties also work well and add nutritional value.
- → Can this be made ahead of time?
Prepare the whipped ricotta and roasted tomatoes up to one day ahead and refrigerate separately. Toast and assemble just before serving to maintain crispness and optimal texture contrast.
- → What garnishes complement this dish?
Fresh basil is classic, but also try microgreens, arugula, mint, or parsley. A drizzle of aged balsamic glaze, red pepper flakes for heat, or a sprinkle of flaky sea salt all enhance the flavors beautifully.
- → How should leftovers be stored?
Store whipped ricotta and roasted tomatoes separately in airtight containers for up to three days. Do not assemble toast in advance as it will become soggy. Reheat tomatoes gently before serving with fresh toast.