Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes

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Craving a bite that hits the sweet spot between rustic and refined? This Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes might just be your next obsession. It combines the crunch of golden sourdough, the cloud-like creaminess of whipped ricotta, and the jammy sweetness of slow-roasted cherry tomatoes, all kissed with fresh basil and balsamic glaze. It tastes like summer in every bite, but you’ll want it all year round.

Whether you’re making a casual lunch, an elegant brunch starter, or a quick dinner party bite, this dish delivers on all fronts. The roasted tomatoes practically melt onto the ricotta, while the sourdough holds it all together with a buttery, golden edge. Each element is simple, but together they make a dish that feels both comforting and gourmet.

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Preparation Phase & Tools to Use

Before you begin, make sure your kitchen is equipped with the right tools to bring out the best in this layered beauty:

• Baking Sheet: Essential for roasting the tomatoes to concentrated perfection. Line with parchment for easier cleanup.
• Mixing Bowl & Hand Mixer: You’ll need these to whip the ricotta into a light, fluffy spread. A food processor works too.
• Bread Knife: A sharp serrated bread knife helps slice the sourdough cleanly without crushing it.
• Cast-Iron Skillet or Grill Pan: For toasting the sourdough to a golden crisp with just the right amount of char.
• Serving Platter or Wooden Board: To plate the bruschetta-style toast elegantly, especially if serving guests.

Every one of these tools plays a role in texture—from crisping the bread, to fluffing the ricotta, to caramelizing the tomatoes. Invest a little prep, and you’ll get a whole lot of payoff.

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Ingredients for the Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes

Let’s break down why each ingredient makes this toast unforgettable:

• Sourdough Bread: Its chewy interior and crisp crust provide the perfect canvas for the toppings. Choose thick, rustic slices for the best texture.
• Cherry Tomatoes: These little gems burst with sweet-tart flavor and roast beautifully. They’ll caramelize slightly and intensify in taste.
• Whole Milk Ricotta: Whipping this transforms it into a luscious, creamy spread. The richness balances the acidity of the tomatoes.
• Olive Oil: Used both for roasting the tomatoes and brushing on the bread before toasting. Adds fruity depth and crispiness.
• Garlic: A light rub on the toasted sourdough enhances every bite with a subtle pungent kick.
• Fresh Basil: Adds color and herbal brightness, tying the dish together.
• Balsamic Glaze: The finishing drizzle that brings sweetness and tang.
• Salt & Black Pepper: To season the tomatoes and heighten the flavor.

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How To Make the Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes

Step 1: Roast the Tomatoes

Preheat your oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, or until they blister and begin to caramelize.

Step 2: Whip the Ricotta

While the tomatoes roast, add whole milk ricotta to a mixing bowl. Using a hand mixer or food processor, whip it for 2–3 minutes until light and fluffy. Season lightly with salt.

Step 3: Toast the Bread

Brush both sides of your sourdough slices with olive oil. Toast them in a cast-iron skillet over medium heat until golden and crisp on each side, about 2–3 minutes per side. While still warm, gently rub one side with a peeled garlic clove.

Step 4: Assemble the Toast

Spread a generous layer of whipped ricotta onto each toasted slice. Top with the roasted cherry tomatoes.

Step 5: Garnish and Serve

Drizzle with balsamic glaze and scatter fresh basil ribbons on top. Serve immediately while warm and crisp.

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How to Serve and Store Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes

This toast is best served fresh and slightly warm. The whipped ricotta stays cloud-like, and the roasted tomatoes release just enough of their juices to soak into the crispy bread without turning it soggy. Garnish right before serving with fresh basil and that glossy balsamic glaze for the ultimate finish.

As for storing, it’s best to keep components separate. The whipped ricotta can be refrigerated in an airtight container for up to 3 days. Roasted tomatoes will hold in the fridge for about 4 days, and can be gently reheated. Toast the sourdough fresh before serving to maintain that all-important crunch.

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Frequently Asked Questions

What type of ricotta works best?

Whole milk ricotta gives you the creamiest, richest flavor. Avoid part-skim versions, which can taste grainy when whipped.

Can I use other types of bread?

Yes! Ciabatta or a country loaf are good alternatives. Just make sure the bread is sturdy enough to hold up to the toppings.

Is this dish served hot or cold?

It’s best enjoyed warm—the contrast between toasty bread, cool whipped ricotta, and warm tomatoes is what makes it shine.

Can I make this ahead of time?

You can prep the whipped ricotta and roasted tomatoes a day ahead. Assemble just before serving to avoid soggy toast.

How do I get my ricotta extra smooth?

Whip it for a few minutes with a splash of olive oil or a touch of cream. A food processor gets it ultra-smooth, but a hand mixer works well too.

Is balsamic glaze necessary?

It adds a beautiful sweet-tangy note, but if you don’t have any, a light drizzle of good-quality balsamic vinegar works in a pinch.

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Want More Appetizer Ideas?

If this Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes got you inspired, you’ll want to explore some of these fresh and flavorful appetizer recipes too.

The Cheesecake Deviled Strawberries are a delightful sweet-and-savory finger food that doubles as dessert. For something hearty, the Italian Grinder Salad brings deli-style layers to your bowl. If you’re leaning cozy and warm, try the Buffalo Chicken Lasagna Recipe — it’s the kind of comfort food that disappears fast.

Looking for something light and veggie-forward? The Crispy Air Fryer Sesame Cauliflower is crispy, saucy, and totally addictive. Or get into fresh flavors with the California Spaghetti Salad, perfect for potlucks or quick weeknight meals.

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Pin and Tell Me How Yours Turned Out

You can save this to your appetizer boards for easy access later. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use sourdough or something else? Did you go heavy on the glaze or keep it light? Drop a comment below—I’m always curious to see how you plate and twist it.

And if you’re hungry for more visual inspiration, check out my daily recipes on Pinterest @LadyPlate.

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