Cherry tomato ricotta toast is made with creamy whipped ricotta, juicy roasted cherry tomatoes, and crispy bread for an easy, bright snack. This is one of my favourite appetizers to make when it starts to get a little warmer!
Info and tips for cherry tomato ricotta toast
- I like to use a nice piece of sourdough or rustic bread when making recipes like this. They toast really well and are sturdy/hearty enough to support the toppings.
- Whipping the ricotta really helps elevate this recipe. It gets super light and creamy, and becomes super flavourful from the honey, lemon juice, and olive oil.
- Roasted cherry tomatoes are bursting with flavour and are good toppers for so many things. Make sure to keep the juices as that’s where all the flavour lives!
- Finishing touches really make this recipe even better. I like to do a little more red pepper flakes, balsamic glaze, lemon zest, and fresh basil!
- Make sure you assemble just before serving otherwise the bread can start to get soggy.
Equipment
I use my KitchenAid Food Processor to make the creamy whipped ricotta.
Ingredients for cherry tomato ricotta toast
- 1 cup ricotta
- 2 tbsp olive oil
- 2 tbsp honey
- ½ a lemon juiced
- ½ tsp salt and pepper
- 1 lb cherry tomatoes
- 4 garlic cloves
- 3 tbsp olive oil
- pinch of red pepper flakes
- ½ tsp salt and pepper
- basil (for garnish)
- balsamic glaze (for garnish)
- lemon zest (for garnish)
- 4 pieces of sourdough
Instructions
- Preheat oven to 400 F. Add the cherry tomatoes, minced garlic cloves, olive oil, and red pepper flakes to a dish. Season with salt and pepper and bake for 35-45 minutes until the skin of the tomatoes are blistered.
- Meanwhile whip the ricotta, olive oil, honey, lemon juice, and salt and pepper together in a food processor until smooth and creamy.
- Toast the sourdough then pipe on the ricotta, spoon the cherry tomatoes on top, and garnish with balsamic glaze, basil, and lemon zest. Enjoy!
See below for a video tutorial!
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Cherry tomato ricotta toast is made with creamy whipped ricotta, juicy roasted cherry tomatoes, and crispy bread for an easy, bright snack. Preheat oven to 400 F. Add the cherry tomatoes, minced garlic cloves, olive oil, and red pepper flakes to a dish. Season with salt and pepper and bake for 35-45 minutes until the skin of the tomatoes are blistered. Meanwhile whip the ricotta, olive oil, honey, lemon juice, and salt and pepper together in a food processor until smooth and creamy. Toast the sourdough then pipe on the ricotta, spoon the cherry tomatoes on top, and garnish with balsamic glaze, basil, and lemon zest. Enjoy!Cherry Tomato Ricotta Toast
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