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
Scale
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
