Save My kitchen window was open one Saturday morning when the smell of my neighbor's tomato plants drifted in, still warm from the sun. I had a container of ricotta in the fridge and some bread going stale, and something about that green, earthy smell made me want to do something simple and bright. I roasted a handful of cherry tomatoes until they burst, whipped the ricotta with lemon zest, and piled everything onto toast. It tasted like summer on a plate, and I've been making it ever since.
I brought this to a friend's brunch once, thinking it was too simple to stand out. She took one bite and asked if I'd trained in Italy. I laughed and told her it was just good ingredients doing the work. Sometimes the best recipes are the ones that don't try too hard.
Ingredients
- Cherry tomatoes: Roasting them concentrates their sweetness and makes them jammy, almost like candy, so don't skip this step.
- Ricotta cheese: Whole milk ricotta is creamier and richer than part skim, and it whips into something cloud like when you blend it.
- Lemon zest: Just a little bit brightens the ricotta without making it taste like lemon, it's more of a whisper than a shout.
- Sourdough bread: The tangy crust holds up to the toppings and adds a chewy texture that makes every bite satisfying.
- Fresh basil: Tear it with your hands right before serving so it releases its oils and perfumes the whole dish.
- Flaky sea salt: It adds little bursts of salinity that make the sweetness of the tomatoes pop.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment so the tomatoes don't stick. Halve the cherry tomatoes and arrange them cut side up.
- Roast the Tomatoes:
- Drizzle them with olive oil, sprinkle with salt, pepper, and oregano if you like, then roast for 15 to 20 minutes until they're soft, shriveled, and starting to caramelize at the edges. The smell will tell you when they're ready.
- Whip the Ricotta:
- While the tomatoes roast, blend the ricotta with olive oil, lemon zest, salt, and pepper in a food processor or with a hand mixer for about a minute or two. It should look smooth and almost fluffy.
- Toast the Bread:
- Toast your bread slices until they're golden and crisp on the outside but still a little tender in the middle. You want them sturdy enough to hold the toppings without crumbling.
- Assemble and Serve:
- Spread a thick layer of whipped ricotta on each toast, pile on the warm tomatoes, drizzle with more olive oil, and scatter fresh basil and flaky salt on top. Serve right away while the tomatoes are still warm.
Save The first time I made this for my mom, she sat at the table in silence for a moment after her first bite. Then she said it reminded her of something she ate on a trip to Sicily years ago. I never expected a piece of toast to unlock a memory like that.
Making It Your Own
I've added balsamic glaze when I want something a little sweeter, and chili flakes when I'm in the mood for heat. Once I stirred fresh thyme into the ricotta instead of lemon zest, and it tasted earthy and herbaceous. This recipe is forgiving, so trust your instincts and use what you have.
Bread Matters More Than You Think
I used to grab whatever bread was on sale, but I learned that a good sourdough or country loaf makes this dish feel special. The crust should crackle when you bite it, and the inside should have some chew. If you can get it from a bakery, even better.
Serving Suggestions
This toast works as breakfast with a soft boiled egg on the side, or as a light lunch with a simple arugula salad. I've also cut the toasts into smaller pieces and served them as appetizers at dinner parties, and they always disappear first.
- Pair it with a crisp white wine or sparkling water with lemon.
- If you have leftover roasted tomatoes, toss them with pasta or spoon them over scrambled eggs.
- Make extra whipped ricotta and use it as a dip for vegetables or crackers.
Save Some recipes feel like a hug, and this one always does for me. I hope it becomes one of those dishes you make without thinking, the kind that turns an ordinary morning into something worth savoring.
Your Questions Answered
- → Can I prepare the whipped ricotta ahead of time?
Yes, whip the ricotta up to 4 hours ahead and refrigerate in an airtight container. Give it a quick stir before spreading on toast.
- → What's the best bread to use?
Rustic sourdough or country bread works best for structure and flavor. Multigrain or gluten-free options are excellent alternatives depending on dietary needs.
- → How do I know when the tomatoes are properly roasted?
Tomatoes are ready when they're soft, slightly wrinkled, and caramelized at the edges. This usually takes 15–20 minutes at 400°F, but check at 15 minutes to avoid overcooking.
- → Can I make this vegan?
Substitute ricotta with vegan cashew cream or store-bought vegan ricotta. Use plant-based bread and olive oil for all dairy ingredients.
- → What flavors pair well with this toast?
Try adding balsamic glaze for tanginess, red pepper flakes for heat, or a squeeze of lemon juice. Fresh mint or arugula also complement the ricotta beautifully.
- → How should I store leftovers?
Store roasted tomatoes and whipped ricotta separately in airtight containers for up to 3 days. Assemble fresh to prevent bread from becoming soggy.