Cherry Tomato Ricotta Toast

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

• Use a nice piece of sourdough or rustic bread — they toast really well and are sturdy enough to support the toppings.
• Whipping the ricotta gets it super light and creamy, and super flavourful from the honey, lemon juice, and olive oil.
• Roasted cherry tomatoes are bursting with flavour. Make sure to keep the juices — that’s where all the flavour lives!
• Finishing touches make this recipe even better: more red pepper flakes, balsamic glaze, lemon zest, and fresh basil.
• 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

  Whipped Ricotta

  • 1 cup ricotta
  • 2 tbsp olive oil
  • 2 tbsp honey
  • ½ lemon, juiced
  • ½ tsp salt and pepper
  • Roasted Tomatoes
    • 1 lb cherry tomatoes
    • 4 garlic cloves, minced
    • 3 tbsp olive oil
    • Pinch of red pepper flakes
    • ½ tsp salt and pepper

    To Serve

    • 4 pieces of sourdough
    • Fresh basil (for garnish)
    • Balsamic glaze (for garnish)
    • Lemon zest (for garnish)

    Instructions

    1

    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.

    2

    Meanwhile, whip the ricotta, olive oil, honey, lemon juice, and salt and pepper together in a food processor u

    until smooth and creamy.

    3 Toast the sourdough, then pipe on the ricotta, spoon the cherry tomatoes on top, and garnish with balsamic glaze, basil, and lemon zest. Enjoy!