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Whipped Ricotta Toast with Slow Roasted Tomatoes

June 13, 2019 by Keri 3 Comments

Crispy bread, creamy ricotta, and the most amazing slow roasted tomatoes combine for the ultimate snack. Topped with fresh herbs this whipped ricotta toast with slow roasted tomatoes is sure to be a big hit!

You guys. It’s not even tomato season around here and I’ve been eating tomatoes nonstop. Which is weird for me because I’m *kind of* a tomato snob. I always refuse store-bought cardboard-tasting tomatoes and I wait every single year for that first homegrown tomato straight from my garden.

But this year? I just can’t wait. So I’ve resorted to buying tomatoes. Not just any tomatoes of course. I have two favorites – those small campari tomatoes or the sunset wild wonders gourmet medley. Those two types in particular never let me down.

Now that you all know how serious I take tomatoes, let’s talk about whipped ricotta toast with slow roasted tomatoes.

Slow roasted tomatoes are my latest obsession. Why have I never done this before?! They are slightly time consuming since they have to roast for around 2 hours, BUT they are incredibly easy. And you can make them ahead. I see large batches of these in my future (thanks to an impending over-abundance from the garden) filling my fridge so I can have whipped ricotta toast on the fly.

The flavor of these are INCREDIBLE. Think sweet, juicy tomato with kind of a jammy consistency. They aren’t as intense as a sun-dried tomato, but still have a nice intense tomato flavor. And they are just the perfect toast topper.

Whipped Ricotta Toast with Slow Roasted Tomatoes

I’ve been into making homemade bread for the last 6 months. Specifically no knead bread that takes just minutes of hands on time. I’m very close to perfecting my own version/method, and when I do you’ll be the first to know. In the meantime, grab your favorite bread and toast it. While it’s still warm, rub a cut garlic clove over the top to impart a subtle garlic flavor.

Next comes the whipped ricotta. Have you ever whipped ricotta? There’s something magical about throwing some ricotta cheese in a food processor and giving it a whirl. It transforms it into a beautifully creamy spread. I like to add a smidge of olive oil, some fresh oregano, and of course salt and pepper.

Smear that ricotta all over the toast, top with those amazing roasted tomatoes, and of course a nice sprinkle of basil. You can come back and thank me later.

Print
Whipped Ricotta Toast with Slow Roasted Tomatoes
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
 
Crispy bread, creamy ricotta, and the most amazing slow roasted tomatoes combine for the ultimate snack. Topped with fresh herbs this whipped ricotta toast with slow roasted tomatoes is sure to be a big hit!
Serves: 4
Ingredients
For the Tomatoes:
  • 8 Small Campari Tomatoes*, each sliced into 4-5 slices
  • Salt & Pepper
  • 2 Teaspoons Sugar
  • Extra Virgin Olive Oil, for drizzling
For the Ricotta:
  • ½ Cup Whole Milk Ricotta Cheese
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Teaspoon Fresh Oregano
  • Salt & Pepper
For Serving:
  • 4 Slices Bread, I like a seeded whole-grain for this!
  • 2 Garlic Cloves, peeled and halved
  • Fresh Basil, thinly sliced
Instructions
  1. Preheat the oven to 300º.
  2. Lay the tomato slices out on a parchment (or silpat) covered baking sheet. Season the tomatoes with salt, pepper, sugar, and drizzle with the olive oil. Bake the tomatoes for 1 ½ – 2 hours (rotating the pan every 30 minutes), or until the tomatoes are mostly dry and have some golden edges.
  3. Meanwhile, place the ricotta, oil, oregano, salt, and pepper in a mini food processor and whip the ricotta until everything is well combined and very smooth.
  4. Toast your bread however you like – toaster, grill, or oven until golden brown around the edges. Rub the cut sides of the garlic over each warm slice.
  5. Spread each piece of toast with the ricotta, top with plenty of tomatoes and basil. Finish things off with a sprinkle of salt and pepper and a nice drizzle of olive oil. Enjoy!
Recipe Notes

Tomatoes can be made up to 2 days ahead and kept refrigerated.

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Filed Under: Appetizers & Snacks, Comfort Food, Healthy Choices, Lunch, Vegetarian

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Lovely comments

  1. Sunshine Float says

    July 29, 2019 at 7:54 am

    wow, i never have seen anything like this! Can’t wait to try this recipe, I know my family will love it!
    Sunshine Float recently posted…Sunshine Float & Integrated Health [ Massage Therapy Near Me ]My Profile

    Reply
  2. Shreya @ The Creatives Hour says

    April 11, 2022 at 8:18 pm

    Wow, I never knew making your own ricotta was this easy. It looks delicious. Thankyou for sharing the recipe;)
    Shreya @ The Creatives Hour recently posted…24 Tea Party Sandwiches Recipes Perfect For Afternoon TeaMy Profile

    Reply
  3. Carla Corelli says

    June 13, 2022 at 11:10 am

    Hi Keri, I tried this today but instead of slow roasted tomatoes I used sundried tomatoes.
    Absolutely delicious and so easy to make 🙂
    Carla Corelli recently posted…How to Define a Narcissist: The 5 Traits You Need to Look Out ForMy Profile

    Reply

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I'm Keri: the passionate foodie behind the blog. I created Fashionable Foods to share fresh, homemade food with a creative twist. I live in Delaware with my husband Kyle, our son Nolan, and cat Basil. Favorite things include beach days, wine, and popcorn.
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