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.
- 8 Small Campari Tomatoes*, each sliced into 4-5 slices
- Salt & Pepper
- 2 Teaspoons Sugar
- Extra Virgin Olive Oil, for drizzling
- ½ Cup Whole Milk Ricotta Cheese
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Teaspoon Fresh Oregano
- Salt & Pepper
- 4 Slices Bread, I like a seeded whole-grain for this!
- 2 Garlic Cloves, peeled and halved
- Fresh Basil, thinly sliced
Preheat the oven to 300º.
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.
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.
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.
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!
Tomatoes can be made up to 2 days ahead and kept refrigerated.