Description
A quick, 15-minute brunch favorite featuring jammy roasted cherry tomatoes, creamy whipped ricotta, and crispy sourdough bread, finished with balsamic glaze.
Ingredients
Scale
- 1 pint (300g) cherry or grape tomatoes
- 2–3 tablespoons extra virgin olive oil
- 3–4 garlic cloves, smashed
- 2–3 sprigs fresh thyme
- Sea salt and black pepper
- 1 cup (240g) whole milk ricotta cheese
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon zest
- 4 slices sourdough or rustic bread
- Balsamic glaze for drizzling
- Fresh basil or arugula (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place tomatoes on the sheet, smashing them slightly to crack skins. Toss with olive oil, smashed garlic, thyme, salt, and pepper. Spread in a single layer.
- Roast tomatoes for 15-20 minutes until blistered, wrinkled, and burst open. Let cool for 5 minutes.
- While tomatoes roast, place ricotta, honey, lemon zest, and salt in a food processor. Pulse until smooth and airy (30-60 seconds). If using a hand blender, blend until smooth. Refrigerate until ready to use.
- Toast sourdough slices until golden brown and crisp.
- Spread a generous layer of whipped ricotta onto the warm toast.
- Spoon roasted tomatoes and juices over the ricotta. Add fresh basil or arugula if desired.
- Drizzle with balsamic glaze and serve immediately.
Notes
Use room temperature ricotta for easier whipping. Slightly stale bread toasts better and stays crispier. Do not assemble ahead of time as the bread will get soggy. Leftover roasted tomatoes keep in the fridge for 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice of toast wit
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 2
- Protein: 12
Keywords: roasted cherry tomato, whipped ricotta toast, sourdough toast, easy brunch, vegetarian toast, balsamic glaze, ricotta recipe, quick meals