Ricotta Roasted Tomato Toasties (Print)

Crispy toast topped with creamy ricotta, roasted tomatoes, and fresh basil. Mediterranean flavors in every bite.

# Components:

→ Bread

01 - 4 slices rustic sourdough or country bread

→ Ricotta Mixture

02 - 1 cup ricotta cheese
03 - 1 tablespoon extra virgin olive oil
04 - 1 teaspoon lemon zest
05 - Salt and freshly ground black pepper, to taste

→ Roasted Tomatoes

06 - 2 cups cherry tomatoes, halved
07 - 1 tablespoon extra virgin olive oil
08 - 1 teaspoon balsamic vinegar
09 - 1/2 teaspoon dried oregano or thyme
10 - Salt and pepper, to taste

→ Garnish

11 - Fresh basil leaves, torn
12 - Flaky sea salt (optional)
13 - Extra virgin olive oil, for drizzling (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange halved cherry tomatoes on the tray. Drizzle with olive oil and balsamic vinegar, sprinkle with dried oregano or thyme, salt, and pepper. Toss to coat, then set cut-side up.
03 - Roast tomatoes for 20 to 25 minutes until softened and caramelized.
04 - In a small bowl, combine ricotta, olive oil, lemon zest, salt, and pepper. Stir until smooth.
05 - Toast bread slices using a toaster or grill until golden and crisp.
06 - Spread ricotta mixture generously onto each slice of toast.
07 - Layer warm roasted tomatoes over ricotta. Garnish with fresh basil, flaky sea salt, and a drizzle of extra virgin olive oil if desired.
08 - Present toasties while the bread is crisp and tomatoes are warm for best texture.

# Expert Advice:

01 -
  • Ready in just over thirty minutes
  • Uses pantry and market ingredients you probably already have
  • Ideal for entertaining or a quick solo lunch
  • Vegetarian and easy to make gluten free or dairy free
02 -
  • High in protein and fiber for a light yet filling meal option
  • Leftovers make a great snack and keep well in the fridge
  • Customizable to suit gluten free or dairy free diets
03 -
  • Use whole milk ricotta for the creamiest texture and best flavor Drizzle olive oil after assembling to enhance both aroma and taste
  • If using large tomatoes roast them cut into wedges and scoop out extra seeds to prevent sogginess
  • Do not skip the lemon zest it makes the cheese layer sing
  • Every time I have made these the key step is waiting for the tomatoes to show those wrinkled edges Lots of patience makes the toppings extra jammy and sweet

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