Simple Ricotta Tomato Toast

If you ask me, ricotta tomato toast is one of those simple pleasures that just makes sense.

This easy breakfast or lunch combo brings together creamy ricotta cheese and juicy tomatoes on crisp, golden toast. The rich cheese creates a smooth base while the tomatoes add a bright, fresh pop.

It’s topped with a sprinkle of salt, pepper, and herbs – just enough to bring out the natural flavors without overdoing it. A drizzle of olive oil ties all the elements together in the most satisfying way.

It’s a quick and comforting meal that works any time of day, perfect for those moments when you want something that feels special but takes almost no effort.

What Kind of Ricotta Should I Use?

For the creamiest, most luxurious tomato toast, whole milk ricotta is definitely the way to go. While you might be tempted to grab the part-skim variety to save a few calories, it often lacks the rich, smooth texture that makes this dish special. Fresh ricotta from an Italian deli or cheese shop will give you the best results, but good-quality store-bought brands like BelGioioso or Galbani work great too. If your ricotta seems a bit watery when you open it, just drain off the excess liquid using a fine-mesh strainer for about 30 minutes before spreading it on your toast – this will help prevent your bread from getting soggy.

Options for Substitutions

This simple toast recipe is pretty adaptable – here’s what you can swap if needed:

• Italian country bread: Any rustic bread with a good crust works here – try sourdough, ciabatta, or even a French baguette. Just make sure it’s sturdy enough to hold the toppings.
• Grape tomatoes: Cherry tomatoes work just as well, or you can dice regular tomatoes. In winter, you might want to try using roasted red peppers from a jar as a tasty alternative.
• Whole milk ricotta: Part-skim ricotta is fine too, though the result won’t be quite as creamy. In a pinch, you could use whipped cottage cheese or even soft goat cheese, but ricotta really gives the best texture here.
• Arugula: Not an arugula fan? Try baby spinach, watercress, or even fresh basil leaves for that peppery green touch.
• Oregano: Feel free to swap dried oregano with Italian seasoning, dried basil, or fresh herbs like thyme or basil.
• Olive oil: While olive oil is best for this Mediterranean-style dish, you can use avocado oil if that’s what you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ricotta tomato toast is using cold ricotta straight from the fridge – letting it come to room temperature for 30 minutes makes it much creamier and easier to spread without tearing your toasted bread. Another common error is not properly draining the tomatoes after roasting, as excess liquid can make your toast soggy – simply tilt the pan and spoon off any excess juice before topping. To get that perfect golden-brown toast, avoid the temptation to crank up the heat too high; instead, brush both sides with olive oil and toast over medium heat, keeping a close eye to prevent burning. For the best flavor combination, season your ricotta with salt before spreading it on the toast, and don’t skip the fresh herbs at the end – they add a bright, fresh contrast to the creamy ricotta and sweet roasted tomatoes.

What to Serve With Ricotta Tomato Toast?

Since ricotta tomato toast works as a light meal or appetizer, you’ve got lots of fun options for serving! For breakfast or brunch, pair it with some scrambled eggs and crispy bacon, or serve it alongside a fresh fruit salad for a nice balance of savory and sweet. If you’re serving it for lunch, try adding a simple cucumber soup or light green salad on the side to round out the meal. When I serve these toasts as appetizers for dinner parties, I like to put out a platter of mixed olives and marinated artichokes to create an easy Italian-inspired spread that everyone can share.

Storage Instructions

Prep Ahead: You can roast the tomatoes and garlic up to 2 days in advance – just keep them in an airtight container in the fridge. The ricotta mixture can also be prepared a day ahead, which makes assembling these toasts super quick when you’re ready to eat!

Keep Components: For the best results, store each component separately. Keep the roasted tomatoes and ricotta mixture in separate containers in the fridge for up to 3 days. The bread is best stored at room temperature in a bread bag or wrapped in foil until you’re ready to toast it.

Assemble Fresh: These toasts are best assembled right before eating – this keeps the bread crispy and the toppings fresh. If you have leftover assembled toasts, they’ll keep in the fridge for a few hours, but the bread might get a bit soggy. The arugula is best added just before serving to keep it crisp.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 130-150 g
• Carbohydrates: 80-90 g

Ingredients

For the toast:

• 6-8 slices Italian country bread (1/2 inch thick, cut on the bias)
• 1/4 cup olive oil (I like Pompeian Pure Olive Oil for this)

For the tomato topping:

• 4 garlic cloves (thinly sliced paper-thin)
• kosher salt
• 2-3 tbsp olive oil
• 1 tsp dried oregano
• 1 pint grape tomatoes (halved for best flavor release)

For assembly:

• 15 oz whole milk ricotta (drained for 30 minutes to reduce excess moisture)

For garnish:

• kosher salt (flaky sea salt is nice here)
• fresh arugula
• freshly chopped parsley

Step 1: Prepare Ingredients and Oven

Start by preheating your oven to 425°F (220°C).

While the oven is heating, place slices of bread onto a parchment-lined baking sheet.

Brush each slice generously with olive oil, ensuring even coverage for a nice golden finish when roasted.

Step 2: Season the Tomatoes

In a small baking dish, combine tomatoes with a drizzle of olive oil, sliced garlic, oregano, and a large pinch of salt.

Stir the mixture well to ensure all the tomatoes are evenly coated with the seasoning.

Step 3: Roast Bread and Tomatoes

Place both the baking sheet with the bread and the dish of tomatoes into the preheated oven.

Roast them for 8-10 minutes, then flip the bread slices to ensure even toasting.

Continue roasting for another 5 minutes until everything is beautifully roasted.

Step 4: Assemble the Toasts

Once the bread and tomatoes are roasted, evenly divide ricotta cheese between the slices of toast, spreading it gently over the surface.

Then, spoon the roasted tomatoes over the ricotta on each slice.

Step 5: Add Final Touches and Serve

Sprinkle each toast with a pinch of Kosher salt to enhance flavor.

If desired, garnish with fresh arugula and chopped parsley for a burst of freshness and color.

Serve immediately, and enjoy your deliciously roasted ricotta and tomato toasts!