Description
A vibrant and easy-to-make Tomato Ricotta Toast that combines roasted cherry tomatoes, creamy ricotta cheese, and fresh basil on toasted sourdough bread. Perfect for a light breakfast, snack, or a simple lunch.
Ingredients
Tomato Mixture
- 2 Tbsp olive oil
- 1 pint cherry tomatoes
- 4-6 garlic cloves, peeled
- ½ tsp salt
- ¼ tsp ground black pepper
Toast
- 4 slices sourdough bread
- Additional olive oil for toasting and garnishing
Garnishes
- 1 shallot, sliced
- 2 Tbsp fresh basil, chopped
- ½ cup ricotta cheese
- Salt and pepper for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes and garlic.
- Prepare Tomatoes and Garlic: Place the cherry tomatoes and peeled garlic cloves into a baking dish. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and black pepper to season evenly.
- Roast Tomatoes and Garlic: Roast the tomatoes and garlic in the oven for about 30 minutes, checking at the 20-minute mark. Roast until the tomatoes start to bubble and soften, developing a rich, roasted flavor.
- Toast Bread: While tomatoes roast, brush sourdough bread slices lightly with olive oil. Toast them until golden brown and crisp. Set aside to cool slightly once toasted.
- Assemble Toasts: Spread a generous layer of ricotta cheese on each toasted bread slice. Top with the roasted tomatoes and garlic mixture evenly over each toast.
- Add Garnishes: Garnish the toasts with sliced shallots, chopped fresh basil, and a light sprinkle of salt and pepper. Drizzle a bit more olive oil if desired for extra richness.
- Serve: Serve the tomato ricotta toasts warm or at room temperature, perfect for a fresh and flavorful dish anytime.
Notes
- Use ripe cherry tomatoes for best flavor and sweetness.
- Adjust garlic quantity based on your preference for garlicky taste.
- For a vegan version, substitute ricotta with a plant-based cheese alternative.
- Serve with a side salad for a complete meal.
- Leftover roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Italian
