Easy Whipped Ricotta Toast with Roasted Tomatoes on crusty bread, topped with garlicky roasted tomatoes, tender shallots, and fresh basil. This simple, flavorful toast is a fantastic way to highlight ripe summer tomatoes and makes a lovely snack, light lunch, or appetizer.
Whipped Ricotta Toast
Whipping ricotta transforms its texture into a silky, spreadable base that pairs beautifully with roasted tomatoes. For this recipe, roasted garlic is blended into part-skim ricotta along with a touch of salt and pepper for depth. The whipped ricotta can be prepared ahead of time and kept refrigerated until you’re ready to assemble the toasts. Toast slices of a sturdy baguette, spread generously with the ricotta, and top with oven-roasted tomatoes, thinly sliced shallots, and chopped fresh basil for a bright finish.
This tomato ricotta toast is versatile: serve it as a light lunch with a green salad, as a side to grilled proteins, or as a crowd-pleasing appetizer. Roasting the tomatoes concentrates their natural sweetness and softens their skins, while the roasted garlic adds a mellow, caramelized garlic flavor that blends seamlessly into the ricotta.
Ingredients and How To Make
Below is a concise breakdown of the key components and why each matters. Use these notes to adapt the recipe to what you have on hand.
- Ricotta: Part-skim ricotta whipped in a food processor creates a light, smooth spread. Season it with roasted garlic, salt, and black pepper.
- Garlic: Roasting a whole head of garlic softens and sweetens it, removing raw sharpness. Slice the top off the head, drizzle with olive oil, wrap in foil, and roast until the cloves are soft.
- Tomatoes: Grape or cherry tomatoes are ideal for roasting because they caramelize and concentrate their flavor, but small plum tomatoes work well too.
- Shallots: Thinly sliced shallots add a mild onion note that complements the tomatoes without overpowering them.
- Basil: Fresh basil brightens the finished toast—torn or chopped just before serving keeps the flavor vibrant.
- Bread: Choose a sturdy crusty bread, such as a French baguette or sourdough, sliced to hold the toppings without becoming soggy.
Variations
- Swap the baguette for sourdough or country loaf for a tangier base.
- Use cherry tomatoes, cherry plum tomatoes, or a mix of colorful heirlooms for visual interest.
- Substitute fresh rosemary or oregano for basil to change the herb profile.
- Add a pinch of red pepper flakes or a drizzle of chili oil for gentle heat.
- Spoon on a little aged balsamic or micro-dash of balsamic reduction for a sweet-acid finishing touch.
Recipe
Whipped Ricotta Toast with Tomatoes
Prep: 10 mins Cook: 35 mins Total: 45 mins
Yield: 5 servings Serving Size: 4 slices
Equipment
- Food processor or blender
- Baking sheet(s)
- Parchment paper (optional)
Ingredients
- 1 medium head garlic
- 3 teaspoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 dry pint grape tomatoes, halved
- 1 medium shallot, cut into ¼-inch slices
- 8 ounces French baguette (about 20 slices at ½-inch)
- Olive oil spray or a light brush of olive oil for toasting
- 1 cup part-skim ricotta cheese
- ¼ cup chopped fresh basil, for garnish
- Crushed red pepper flakes, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the garlic: slice the top off the head of garlic to expose the tops of the cloves. Drizzle with 1 teaspoon olive oil, wrap tightly in aluminum foil, and place on a sheet pan. Roast for 25 minutes.
- Meanwhile, in a medium bowl, combine the halved tomatoes, sliced shallot, the remaining 2 teaspoons of olive oil, ½ teaspoon salt, and freshly ground pepper to taste. Toss to coat and spread the mixture in a single layer on a parchment-lined baking sheet.
- When the garlic has roasted for 25 minutes, leave it in the oven and add the pan with the tomatoes and shallots. Roast both for 20 minutes, or until the tomatoes are blistered and slightly caramelized.
- While the tomatoes roast, slice the baguette into about 20 half-inch slices. Lay the slices in an even layer on a separate sheet pan, lightly spray or brush with olive oil, and place in the oven to toast for a few minutes until golden and crisp.
- Remove the roasted garlic and tomatoes from the oven. Turn the oven off. Allow the wrapped garlic to cool slightly (about 5 minutes), then unwrap and squeeze or scoop the soft roasted cloves into a food processor fitted with the metal blade.
- Add the ricotta, ¼ teaspoon salt, and pepper to the food processor. Process for about 30 seconds until very smooth and creamy. Scrape down the sides and pulse 2–3 more times to combine thoroughly.
- To assemble: spread about 1 tablespoon of whipped ricotta onto each toasted bread slice. Evenly distribute the roasted tomatoes and shallots over the toasts. Top with chopped basil, a pinch of salt, and crushed red pepper flakes if desired. Serve immediately.
Tips
- Make the whipped ricotta up to 24 hours ahead and keep refrigerated; bring to cool room temperature before assembling if possible.
- Use a sturdy cut of bread so the toast holds up to the juicy tomatoes without becoming soggy.
- For a richer version, stir a little mascarpone or heavy cream into the ricotta before whipping.
Nutrition (per serving)
Serving: 4 slices — Calories: 256 kcal; Carbohydrates: 35 g; Protein: 12 g; Fat: 7.5 g; Saturated Fat: 3 g; Cholesterol: 15 mg; Sodium: 586 mg; Fiber: 2.5 g; Sugar: 4 g.
Final Note
If you try this recipe, consider leaving a rating and comment describing how you prepared it and any tweaks you made. Feedback helps refine the recipe and share ideas with others who love simple, seasonal cooking.