Burst Cherry Tomato and Whipped Ricotta
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.
Servings 2 toasts
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.