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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
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
  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.