Ricotta Toast with Roasted Tomatoes

This Ricotta Toast with Roasted Tomatoes is made with a handful of simple ingredients – grape tomatoes, olive oil, fresh garlic, and herbs atop toasty, thick-sliced Italian bread with creamy ricotta cheese. It’s the perfect way to use up all those ripe summer tomatoes from the garden!

 

You Will Love This

• The flavors are seriously outrageous. And that is coming from someone who’s not a HUGE tomato fan. In this tomato toast recipe the tomatoes are roasted just enough to take away the raw flavor (that’s the part I’m not a huge fan of) AND they’re infused with fresh garlic, olive oil, and herbs. They soak up all that deliciousness while roasting and then they are literally bursting with flavor.
• It’s perfect for breakfast, lunch, or dinner. I like to make this is as a quick lunch when I don’t have tons of time. But it tastes AMAZING with a runny fried egg on it as well – perhaps served with a side of roasted potatoes or hash browns for brunch. Or you can serve it alongside a hearty green salad with a glass of white wine for a simple vegetarian dinner!
• If you loved this easy ricotta toast, be sure to check out my 10 Minute Bruschetta Crostini, my Roasted Tomatoes with Burrata Appetizer, or my Greek Tomato Cucumber Salad.

Ingredients and Substitutions

• Olive Oil – Cold-press organic olive oil is my favorite for this ricotta toast recipe.
• Rustic Italian Bread – You can use any type of crusty artisan bread, but I prefer the texture and size of a loaf of rustic Italian bread.
• Grape Tomatoes – I like the way the grape tomatoes hold their shape when roasted. I recommend sticking to grape tomatoes or subbing cherry tomatoes for this recipe.
• Garlic – Freshly sliced garlic is a must in this simple recipe! Garlic powder will work in a pinch, but the flavor won’t be quite as delicious!
• Dried Oregano – You can use dried rosemary or dried thyme in place of the dried oregano if you prefer.
• Whole Milk Ricotta Cheese – I always recommend using whole milk ricotta whenever it’s called for in a recipe! Ricotta has such a mild flavor already, that little bit of extra fat that’s in whole milk ricotta adds a ton of flavor and I find the texture to be a bit creamier as well.

Instructions

Place bread onto a parchment lined baking sheet. Brush both slices of bread with olive oil.

Place tomatoes into a small baking dish. Add olive oil, sliced garlic, oregano, and a large pinch of salt. Stir to combine.

Roast bread and tomatoes for 8-10 minutes, flip bread. Roast for another 5 minutes.

Divide ricotta evenly between toasts.

Then divide tomatoes evenly between toasts.

Sprinkle each toast with Kosher salt and garnish with fresh arugula and chopped parsley if desired.

Tips

• This tomato toast recipe works well with grape tomatoes that are past their prime. Even if they’re a bit wrinkled and looking a little sad, the quick toss of olive oil and roast in the oven will plump them up and bring them back to life!
• A good quality olive oil is going to go a long way in bringing extra flavor to this super simple recipe. Because the ingredient list is so short, it’s important to use high-quality olive oil. You don’t have to spend $50 on a bottle. Just look for something that is cold-pressed and organic. Then try a few different kinds until you find the flavor you enjoy the most!

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