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.