Whipped Ricotta Toasts with Garlic Butter and Roasted Cherry Tomato
Rustic meets refined—golden toasted sourdough layered with creamy whipped ricotta, roasted garlic butter tomatoes, and fresh herbs. Perfect for brunch, lunch, or a vibrant starter.
Why You’ll Love This Recipe
This recipe takes just a handful of ingredients and turns them into something that feels like it came straight from a cozy-chic café. It’s:
✔ Creamy from whipped ricotta
✔ Buttery & savory with roasted garlic
✔ Fresh & bright thanks to cherry tomatoes and herbs
✔ Crispy with that golden, pan-toasted sourdough base
Each bite is warm, comforting, and elegant—whether you serve it on a brunch board, as a fancy toast-for-dinner night, or cut into small pieces for entertaining.
Timings & Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 toasts (serves 2 as a main or 4 as a starter/snack)
Equipment Needed
- Baking sheet (or small roasting pan)
- Mixing bowl
- Skillet or grill pan
- Hand mixer, food processor, or whisk
- Knife and cutting board
- Spoon or spatula
Ingredients
For the whipped ricotta:
- 1 cup whole milk ricotta
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt & black pepper to taste
For the garlic butter roasted tomatoes:
- 1 cup cherry tomatoes, halved
- 2 tbsp unsalted butter, melted
- 2 cloves garlic, minced
- ½ tsp chili flakes (optional)
- Salt & pepper
For the toasts:
- 4 slices sourdough bread (or rustic country loaf)
- Olive oil or butter, for toasting
- Fresh herbs (parsley, basil, or thyme) for garnish
- Optional: drizzle of balsamic glaze, chili crunch, or honey
Step-by-Step Instructions
Step 1: Roast the Tomatoes
- Preheat oven to 400°F (200°C).
- In a bowl, toss cherry tomatoes with melted butter, minced garlic, chili flakes (if using), salt, and pepper.
- Spread on a lined baking sheet and roast for 12–15 minutes, or until the tomatoes blister and caramelize slightly.
Step 2: Make the Whipped Ricotta
- In a mixing bowl or food processor, combine ricotta, olive oil, lemon zest, and a pinch of salt & pepper.
- Whip until smooth and creamy (about 1–2 minutes by hand or 30 seconds with a food processor).
- Taste and adjust seasoning if needed. Chill until ready to use.
Step 3: Toast the Bread
- While the tomatoes roast, lightly brush the sourdough slices with olive oil or butter.
- Toast in a skillet or grill pan over medium heat for 2–3 minutes per side, until golden and crispy.
- Alternatively, toast in a toaster oven for a more hands-off option.
Step 4: Assemble the Toasts
- Spread a generous layer of whipped ricotta on each toast.
- Spoon over the garlic butter roasted tomatoes and drizzle any extra pan juices on top.
- Finish with a sprinkle of fresh herbs, a crack of black pepper, and an optional drizzle of balsamic glaze or chili oil.
Serve immediately while the toast is warm and the ricotta is cool and creamy.
Nutritional Information (Per Toast, Approximate)
- Calories: 260
- Protein: 9g
- Carbs: 22g
- Fat: 16g
- Fiber: 2g
💡 Make it a meal: Add a poached or soft-boiled egg on top.
💡 Make it vegan: Use whipped vegan ricotta and plant-based butter.
Whipped Ricotta Toasts with Garlic Butter and Roasted Cherry Tomato
This recipe takes just a handful of ingredients and turns them into something that feels like it came straight from a cozy-chic café. It’s:
✔ Creamy from whipped ricotta
✔ Buttery & savory with roasted garlic
✔ Fresh & bright thanks to cherry tomatoes and herbs
✔ Crispy with that golden, pan-toasted sourdough base
Equipment
- Baking sheet (or small roasting pan)
- Mixing bowl
- Skillet or grill pan
- Hand mixer, food processor, or whisk
- Knife and cutting board
- Spoon or spatula
Ingredients
Ingredients
For the whipped ricotta:
- 1 cup whole milk ricotta
- 1 tbsp olive oil
- 1 tsp lemon zest
- Salt & black pepper to taste
For the garlic butter roasted tomatoes:
- 1 cup cherry tomatoes halved
- 2 tbsp unsalted butter melted
- 2 cloves garlic minced
- ½ tsp chili flakes optional
- Salt & pepper
For the toasts:
- 4 slices sourdough bread or rustic country loaf
- Olive oil or butter for toasting
- Fresh herbs parsley, basil, or thyme for garnish
- Optional: drizzle of balsamic glaze chili crunch, or honey
Instructions
Step-by-Step Instructions
Step 1: Roast the Tomatoes
- Preheat oven to 400°F (200°C).
- In a bowl, toss cherry tomatoes with melted butter, minced garlic, chili flakes (if using), salt, and pepper.
- Spread on a lined baking sheet and roast for 12–15 minutes, or until the tomatoes blister and caramelize slightly.
Step 2: Make the Whipped Ricotta
- In a mixing bowl or food processor, combine ricotta, olive oil, lemon zest, and a pinch of salt & pepper.
- Whip until smooth and creamy (about 1–2 minutes by hand or 30 seconds with a food processor).
- Taste and adjust seasoning if needed. Chill until ready to use.
Step 3: Toast the Bread
- While the tomatoes roast, lightly brush the sourdough slices with olive oil or butter.
- Toast in a skillet or grill pan over medium heat for 2–3 minutes per side, until golden and crispy.
- Alternatively, toast in a toaster oven for a more hands-off option.
Step 4: Assemble the Toasts
- Spread a generous layer of whipped ricotta on each toast.
- Spoon over the garlic butter roasted tomatoes and drizzle any extra pan juices on top.
- Finish with a sprinkle of fresh herbs, a crack of black pepper, and an optional drizzle of balsamic glaze or chili oil.
- Serve immediately while the toast is warm and the ricotta is cool and creamy.
Nutrition
Calories: 260kcalCarbohydrates: 22gProtein: 9gFat: 16gFiber: 2g
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