Description
Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes is a simple yet elegant toast layered with creamy whipped ricotta, sweet roasted cherry tomatoes, and fresh basil over golden crisp sourdough. It’s perfect for a light lunch, appetizer, or brunch dish with bold flavors and textures.
Ingredients
4 slices sourdough bread
1 ½ cups cherry tomatoes
1 cup whole milk ricotta
2 tablespoons olive oil
1 clove garlic
¼ cup fresh basil, sliced into ribbons
1 ½ tablespoons balsamic glaze
½ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Preheat oven to 400°F (200°C).
2. Place cherry tomatoes on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and black pepper. Roast for 20–25 minutes until blistered and caramelized.
3. In a bowl, add ricotta. Whip using a hand mixer or food processor for 2–3 minutes until light and creamy. Season lightly with salt.
4. Brush sourdough slices with remaining olive oil. Toast in a cast-iron skillet over medium heat until both sides are golden and crisp, about 2–3 minutes per side.
5. Rub toasted bread lightly with peeled garlic clove.
6. Spread whipped ricotta on each slice. Top with roasted tomatoes.
7. Drizzle with balsamic glaze and sprinkle fresh basil on top.
8. Serve immediately while warm and crisp.
Notes
Let the roasted tomatoes cool slightly before placing them on the ricotta to avoid melting the spread.
Use high-quality balsamic glaze for maximum flavor impact with minimal drizzle.
For ultra-smooth ricotta, blend with a splash of cream in a food processor before whipping.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting + Skillet Toasting
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 toast
- Calories: 260
- Sugar: 4g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: whipped ricotta, sourdough toast, roasted tomatoes, balsamic glaze