Roasted Cherry Tomato & Whipped Ricotta Toast

Description

Roasted Cherry Tomato & Whipped Ricotta Toast is a simple yet elegant dish that’s bursting with fresh Mediterranean flavors. Crispy artisan bread is layered with creamy whipped ricotta, topped with sweet roasted cherry tomatoes, finished with Parmesan cheese, fresh herbs, and a drizzle of olive oil. Perfect for breakfast, brunch, lunch, or as a light appetizer, this recipe comes together in under 30 minutes while delivering restaurant-quality flavor.

Ingredients

For the Roasted Tomatoes

• 2 cups cherry tomatoes
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)

For the Toast

• 4 thick slices sourdough or artisan bread
• 1 cup whole milk ricotta cheese
• 2 tbsp cream cheese (optional, for extra creaminess)
• 1 tbsp grated Parmesan cheese
• 1 tsp lemon zest
• 1 tbsp olive oil

For Garnish

• 2 tbsp grated Parmesan
• Fresh basil or dill
• Fresh cracked black pepper
• Balsamic glaze (optional)
• Extra virgin olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cherry tomatoes with olive oil, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
3. Spread them on a baking tray and roast for 18–20 minutes, until softened and lightly blistered.
4. Meanwhile, whisk together the ricotta, cream cheese, Parmesan, lemon zest, and olive oil until smooth and fluffy.
5. Toast the bread slices until golden and crisp.
6. Spread a generous layer of whipped ricotta over each slice of toast.
7. Spoon the warm roasted tomatoes on top.
8. Sprinkle with grated Parmesan and fresh herbs.
9. Finish with cracked black pepper, a drizzle of olive oil, and balsamic glaze if desired.
10. Serve immediately while warm.

Tips & Notes

• Burrata or whipped feta can be used instead of ricotta.
• Add sliced avocado or a poached egg for a heartier meal.
• Roasting the tomatoes enhances their natural sweetness.
• Use fresh sourdough for the best texture and flavor.
• Leftover roasted tomatoes can be refrigerated for up to 4 days.

Servings

• Serves: 4

Approximate Nutrition (Per Serving)

• Calories: 310
• Protein: 11g
• Carbohydrates: 27g
• Fat: 18g
• Fiber: 3g