Breads and Breakfast
Roasted Tomato and Whipped Ricotta Sourdough Toasts
This is the kind of honest, soul-warming meal that relies on the magic of slow-roasted tomatoes and airy, lemon-scented cheese. It’s generous, a little messy, and perfect for a lazy lunch or a light dinner that feels far more special than the effort required.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes in a small baking dish with the olive oil and a generous pinch of salt. Roast for 20-25 minutes until the skins burst and they become jammy and soft.
While the tomatoes roast, place the ricotta, lemon zest, and a tablespoon of olive oil in a food processor or bowl. Whip vigorously with a whisk or pulse in the processor until the cheese is light, airy, and smooth.
Toast your sourdough slices until they are deeply golden and sturdy enough to hold the toppings.
Spread a very thick layer of the whipped ricotta onto each warm slice of toast.
Spoon the hot, blistered tomatoes over the ricotta, making sure to drizzle over the flavorful oil from the baking dish.
Finish with a drizzle of honey, fresh basil leaves, and a final sprinkle of flaky sea salt.
Notes
Use full-fat ricotta for the best texture; low-fat versions can become watery when whipped.
The oil left in the tomato pan is liquid gold—don't wash it away, pour every drop over the toast.
If your ricotta is very grainy, add a teaspoon of heavy cream or milk while whipping to help it smooth out.
Rub a raw garlic clove over the toasted bread before adding the ricotta for an extra layer of savory flavor.
