Whipped Ricotta Toast with Tomato Confit Recipe
Introduction
Whipped Ricotta Toast with Tomato Confit is a delightful combination of creamy cheese and sweet, roasted tomatoes. This easy-to-make dish is perfect for breakfast, brunch, or a light snack that feels both fresh and indulgent.
Ingredients
- 1 1/2 lbs cherry tomatoes
- 1 head of garlic, top cut off to expose cloves
- 1/2 cup olive oil
- 4 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 3/4 cups whole milk ricotta cheese
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Kosher salt, to taste
- 1/4 cup olive oil, divided, plus more as needed
- 4-6 slices sourdough bread, thick-cut
- Fresh chopped basil & flaky salt, for garnish (optional)
Instructions
- Step 1: Preheat the oven to 375°F.
- Step 2: In a medium baking dish or oven-safe skillet, combine cherry tomatoes, garlic head, olive oil, fresh thyme, dried oregano, and red pepper flakes. Toss gently to coat everything, making sure the garlic head is saturated in oil.
- Step 3: Roast the tomato mixture in the oven for 40-45 minutes, until the tomatoes are tender and lightly caramelized.
- Step 4: While the tomatoes roast, prepare the whipped ricotta. In a food processor or high-speed blender, combine ricotta, lemon zest, lemon juice, and salt to taste. Pulse to mix, then while running, slowly add 2 tablespoons olive oil and blend until smooth and airy. Transfer to a bowl or piping bag and refrigerate until ready to use.
- Step 5: Heat remaining olive oil in a large skillet over medium-high heat. In batches, add 2 slices of sourdough at a time and cook for a few minutes on each side until lightly charred and crisp. Add more olive oil as needed for remaining slices.
- Step 6: To assemble, optionally spread some of the roasted garlic cloves from the tomato confit onto each toast slice. Then spread or pipe whipped ricotta on top, spoon over cooled tomato confit, and garnish with fresh basil and flaky salt if desired. Serve immediately and enjoy!
Tips & Variations
- Use fresh herbs like thyme and oregano for a more vibrant flavor, but dried herbs work well too.
- For extra richness, drizzle a little honey over the finished toast before serving.
- Try adding a splash of balsamic vinegar to the roasted tomatoes before baking for a tangy twist.
- Swap sourdough for crusty baguette or rustic country bread according to your preference.
Storage
Store leftover whipped ricotta in an airtight container in the refrigerator for up to 3 days. Tomato confit keeps well refrigerated for 3-4 days. Toast is best served fresh but can be reheated briefly in a skillet or toaster before serving. The garlic and tomatoes can also be gently reheated to restore warmth and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of cheese instead of ricotta?
Yes, you can use cream cheese or mascarpone for a similar creamy texture, though the flavor will be slightly different.
How do I make vegan whipped ricotta?
Use a plant-based ricotta alternative or blend soaked cashews with lemon juice, nutritional yeast, and salt until smooth for a vegan version.
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Whipped Ricotta Toast with Tomato Confit Recipe
- Total Time: 1 hour
- Yield: 4–6 servings 1x
Description
This Whipped Ricotta Toast with Tomato Confit is a delightful and elegant appetizer or snack featuring tender, caramelized cherry tomatoes roasted with garlic and herbs, paired with smooth, airy whipped ricotta brightened with lemon. Crispy, charred sourdough rounds serve as the perfect base for this flavorful and fresh combination, finished with optional fresh basil and flaky salt for an extra touch of sophistication.
Ingredients
Tomato Confit
- 1 1/2 lbs cherry tomatoes
- 1 head of garlic, top cut off to expose cloves
- 1/2 cup olive oil
- 4 sprigs fresh thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
Whipped Ricotta
- 1 3/4 cups whole milk ricotta cheese
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Kosher salt, to taste
- 1/4 cup olive oil, divided (use 2 tablespoons for ricotta, remainder for toasting)
Assembly
- 4–6 slices sourdough bread, thick-cut
- Fresh chopped basil, for garnish (optional)
- Flaky salt, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for roasting the tomato confit.
- Prepare Tomato Mixture: In a medium-sized baking dish or oven-safe skillet, combine the cherry tomatoes, garlic head (with exposed cloves), olive oil, fresh thyme sprigs, dried oregano, and red pepper flakes. Toss everything gently to coat the ingredients evenly, ensuring the garlic head is saturated with oil.
- Roast Tomatoes: Roast the tomato mixture in the oven for 40-45 minutes, or until the tomatoes are tender and lightly caramelized, developing rich flavors.
- Make Whipped Ricotta: While the tomatoes roast, add ricotta, lemon zest, lemon juice, and kosher salt to a food processor or high-speed blender. Pulse to combine, then slowly drizzle in 2 tablespoons of olive oil while blending until the mixture is smooth, airy, and creamy. Transfer the whipped ricotta to a small bowl or piping bag and chill in the refrigerator until ready to use.
- Toast Sourdough: Heat a large skillet over medium-high heat and drizzle in the remaining olive oil. Working in batches, add 2 slices of sourdough at a time and cook for a few minutes on each side until the bread is slightly charred and crisp. Add more olive oil as needed for subsequent batches.
- Assemble Toasts: Optionally spread some of the roasted garlic cloves from the tomato confit onto each toast slice. Then spread or pipe a generous amount of whipped ricotta onto the sourdough. Top with spoonfuls of cooled tomato confit, garnish with fresh chopped basil and flaky salt if desired. Serve immediately and enjoy!
Notes
- To save time, the tomato confit can be prepared a day ahead and refrigerated; bring to room temperature before assembling.
- Adjust red pepper flakes to taste based on your spice preference.
- Using a food processor or high-speed blender ensures the ricotta is extra smooth and airy, but you can whip it manually with a whisk if needed.
- For a vegan version, substitute ricotta with a plant-based ricotta alternative.
- This recipe works well as a casual snack, appetizer, or light brunch option.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Keywords: whipped ricotta toast, tomato confit, roasted cherry tomatoes, ricotta appetizer, sourdough toast, easy brunch recipes, Italian appetizers
