Whipped Ricotta Toast with Roasted Cherry Tomatoes
A fresh and flavorful appetizer that features creamy ricotta, juicy roasted tomatoes, and crispy artisan bread, perfect for brunch or light lunches.
Ingredients
For the Roasted Tomatoes
- 2 cups cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon balsamic glaze or vinegar
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme or basil optional
For the Toast
- 1 small baguette or rustic loaf, sliced
- Extra virgin olive oil for brushing
- 1 cup whole milk ricotta cheese
- Optional garnish lemon zest or microgreens
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the halved tomatoes in olive oil, balsamic glaze, garlic powder, sea salt, and black pepper. Spread evenly on the baking sheet.
- Roast for 20 to 25 minutes, stirring once, until the tomatoes begin to blister and caramelize.
- While the tomatoes roast, slice the baguette and brush each piece with olive oil. Toast in the oven for 5 to 7 minutes until golden and crisp.
- In a small bowl, whip the ricotta using a whisk or hand mixer until light and airy. Add a drizzle of olive oil and a pinch of salt for flavor.
Assembly
- Spread a generous layer of whipped ricotta onto each toast slice.
- Top with roasted tomatoes, fresh thyme, and a hint of lemon zest. Serve warm or at room temperature.
Notes
For an herbed twist, blend ricotta with chopped basil or chives before spreading. Substitute goat cheese for a tangier flavor. Make it a meal by topping with grilled chicken or a poached egg. Store roasted tomatoes in the fridge for up to 3 days to use on pasta, salads, or sandwiches.