This Burst Cherry Tomato and Whipped Ricotta Toast is made with fresh garden cherry tomatoes, fresh and citrusy herbs, and a hand-whipped ricotta for a light and satisfying summer meal.
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One of my favorite things about growing a garden is being able to head outside and pick fresh fruits, veggies, and herbs whenever the craving strikes. The other day, I was in the mood for a light, fresh, and flavorful lunch, so I went outside and picked a bunch of cherry tomatoes and herbs. I also happened to have some leftover ricotta cheese in the fridge and a loaf of crusty multigrain bread. Together, they were the perfect ingredients for a simple toast topped with plenty of garden goodness.
The best thing about this toast recipe is that you can easily make it with whatever's growing in your garden - or whatever you happen to have in the fridge. Grape tomatoes can be swapped for cherry tomatoes and you can play around with the herbs, too. I used lemon basil and lemon thyme from my garden to give the tomatoes a bright, citrusy flavor, but regular sweet basil and thyme will work just as well.
There's something so good about the combination of creamy ricotta cheese and juicy, sun-ripened tomatoes on a piece of crusty bread. The cherry tomatoes are cooked quickly in a pan with olive oil and garlic, just until they start to burst and create their own slightly jammy sauce. Then, we stir in the fresh herbs at the end so they keep their bright, lemony flavor. The mixture gets spooned over whipped ricotta for a simple summer toast that looks impressive, but comes together quickly.
Burst Cherry Tomato and Herb Whipped Ricotta Toast
This burst tomato and whipped ricotta toast takes about 20 minutes to make. It works just as well as a light lunch as it does for an easy dinner when it's too hot to cook anything too heavy. Finish each slice of toast with extra fresh herbs, a sprinkle of sea salt and cracked black pepper, or a drizzle of hot honey (my personal recommendation) for a touch of sweet heat.
To start this toast, we're going to slice two thick slices of good bread (like sourdough, ciabatta, or a nice multigrain, like I used). Brush each side of the bread lightly with olive oil and toast over medium heat in a skillet until it's golden brown and crispy.
In a small mixing bowl, add the ricotta cheese, olive oil, a little lemon zest and lemon juice, salt, and pepper. Whisk it all together until it's smooth and creamy. For a fluffier texture, you can use a hand mixer and whip it briefly for a minute or two.
Now, we're going to go back to our skillet and add a tablespoon of olive oil. Heat it over medium heat and add sliced garlic. Cook it until it's fragrant, about 30 seconds, then add the cherry tomatoes.
Season the cherry tomatoes with salt and pepper and cook them about 5-7 minutes, or until they just start to soften and burst.
Once the tomatoes start to blister and burst, press some of them down with the back of the wooden spoon to release their juices. This is how you'll create a jammy sauce. Leave some of the tomatoes intact.
Take the skillet off of the heat and add the fresh herbs. Gently stir them into the tomato mixture.
Now, we'll start to assemble the toast. Spread the ricotta over each slice. Then, spoon the tomato mixture on top of the ricotta. Finish with a sprinkle of extra herbs, salt and pepper, or a drizzle of hot honey. Serve the toast immediately.
Burst Cherry Tomato and Whipped Ricotta
Equipment
- 1 large skillet
Ingredients
For the Toast:
- 2 thick slices sourdough, ciabatta, or similar bread
- 1 tbsp. olive oil
For the Whipped Ricotta:
- 1/2 cup whole milk ricotta
- 1/2 tbsp. extra virgin olive oil
- 1/2 tsp. fresh lemon zest
- 1/4 tsp. fresh lemon juice
- Salt and pepper to taste
For the Burst Tomatoes:
- 1 cup cherry tomatoes
- 1 tbsp. extra virgin olive oil
- 1-2 garlic cloves thinly sliced
- 1 tbsp. fresh lemon basil thinly sliced
- 1/2 tsp. fresh oregano chopped
- 1/4 tsp. fresh lemon thyme leaves
- Salt and freshly ground black pepper to taste
- Additional fresh herbs, sea salt and freshly cracked pepper, hot honey for serving
Instructions
- Lightly brush each side of the sliced bread with olive oil. Toast in a skillet over medium heat until golden and crispy.
- Add ricotta cheese, olive oil, lemon zest, lemon juice, salt, and pepper to a small mixing bowl. Whisk until ricotta is smooth and creamy. If desired, use a hand mixer and whip briefly for a fluffier texture.
- Heat 1 tbsp. olive oil in a skillet over medium heat. Add garlic and cook 30 seconds, or until fragrant. Add cherry tomatoes and season with salt and pepper. Cook 5-7 minutes, stirring occasionally, until tomatoes begin to soften and burst.
- Gently press tomatoes with the back of a wooden spoon to release juices. Leave some tomatoes intact.
- Remove skillet from heat and stir in fresh herbs.
- Spread the ricotta onto each toast slice. Then, spoon the tomato mixture and some of the juices over the ricotta.
- Finish with extra herbs, sea salt and freshly cracked pepper, or a light drizzle of hot honey.
- Serve immediately.
This is exactly the kind of garden-to-table recipe I crave during the summer. It's simple and inspired by whatever happens to be growing like crazy at the moment. This easy toast recipe is such a delicious way to turn a handful of fresh garden ingredients into a light and satisfying meal.
Did you make this Burst Cherry Tomato and Herb Whipped Ricotta Toast recipe? Share it on social media using the hashtag #holokahome. Don’t forget to tag me @holokahome!
