Whipped Ricotta Toast with Tomatoes
Whipped ricotta toast with tomatoes celebrates the best flavors of summer. This whipped ricotta cheese is mixed with fresh herbs and a hint of lemon, spread over sourdough toast, and piled high with marinated tomatoes for the perfect summer lunch or party appetizer.
Save This For Later!
We’ll email this post to you so it doesn’t get lost in your open tabs!
By submitting this form, you consent to receive emails from Lockrem Homestead
So far this year’s garden has been a wild success! We’ve been eating fresh veg to our hearts’ content. First came broccoli and cauliflower, and then we transitioned to cucumbers and zucchini. Each vegetable brings forth its bounty, and we eat our fill until we are ready to be done. I’m looking at you, zucchini! Anything else that comes out of the garden is preserved to fill our shelves and freezers for the cold winter months.
We are just reaching the much-anticipated tomato season. There’s nothing like a homegrown tomato, freshly picked and still warm, juicy, and bursting with flavor. They make the best marinated tomatoes or refrigerator pickled tomatoes. But lately, I’ve been enjoying this tasty whipped ricotta toast on an every-other-day rotation.
Most whipped ricotta toast recipes have an acidic component to balance the rich cheese, and mine is no different. Some recipes lean sweet with fruit and honey, but I opt for the savory end and add fresh herbs and tomatoes from my garden. After one bite, you’re going to love this whipped ricotta toast!
Why You’ll Love Whipped Ricotta Toast
- Quick and Easy – This simple dish is so simple to make and comes together in minutes without heating up the kitchen. Perfect for beating the summer heat.
- Ingredients – This toast highlights the best ingredients of summer! Creamy whipped ricotta with herbs, fresh cherry tomatoes marinated in balsamic vinegar, and crusty toast.
- Flavor – Basil, tomatoes, and cheese are a long-established flavor combo. Eating seasonally means enjoying food at its peak flavor, yielding the highest nutritional value.
- Make Ahead – Letting the whipped ricotta meld with the herbs and marinating the tomatoes up to 12 hours ahead of serving allows plenty of time for the flavors to meld. Make a double batch for easy lunches or snacks.
Ingredients
Whipped Herbed Ricotta Cheese
- Ricotta Cheese – Use whole milk for the best flavor
- Herbs – I like the flavor of basil and thyme with the ricotta cheese, but you can use your favorite herbs. Chives, oregano, or parsley would also be good.
- Garlic – I suggest fresh garlic for its intense spicy flavor.
- Salt and pepper
Marinated Tomatoes
- Tomatoes – Cherry or grape tomatoes are the ideal size for this tasty appetizer. Paste or eating tomatoes also work, just be sure to scoop out and discard the juicy seeded part.
- Green onion – Green onions add flavor and color, but you can also use red onion or white and yellow onion.
- Olive oil – Use a high quality olive oil for the best flavor.
- Balsamic vinegar – Rounds out and complements the tomatoes.
- Salt and pepper – Brings balance to the tangy, acidic tomatoes and vinegar.
Toasted bread – Of course, I’m a fan of sourdough bread, but you can also use crackers, baguettes, or cubed bread to dip with.
Tools You’ll Need
- Food processor
- Cutting board
- Knife
- Bowls
- Citrus juicer (optional)
Whipped Ricotta Toast with Tomatoes Instructions
Marinated Tomatoes
Wash and cut the cherry tomatoes in half and add to a bowl. Cut large ones in half. Dice the green onion and add to the tomatoes. Add olive oil, balsamic vinegar, salt, pepper, and stir to combine. Set aside while you mix the herbed ricotta.
Herbed Ricotta
Add fresh ricotta cheese to the bowl of a food processor fitted with the blade attachment. Add the lemon juice, minced garlic cloves, salt, and pepper, and blend until smooth and creamy. Pour into a clean container.
Mince basil, thyme, and green onion and fold into the creamy ricotta cheese.
Assemble
Cut thick slices of bread and toast until golden brown. Spread a healthy layer of herbed ricotta evenly over the toast and top with marinated tomatoes.
Store
Store leftover whipped ricotta and marinated tomatoes in separate airtight containers and refrigerate for up to 5 days, but they are best within 36 hours. Over time, the tomatoes will soften, and the herbs will oxidize.
Helpful Tips for Herbed Ricotta Toast
- Top with an additional drizzle of olive oil or balsamic right before serving.
- Enjoy with a variety of bread. I love sourdough bread, but you can also use slices of baguette, ciabatta, or whole grain toast.
- Whipping the ricotta and garlic in the food processor makes it ultra smooth and creamy, but it is completely optional. Mincing the garlic finely, adding the ricotta to a bowl along with the other ingredients, and whisking to combine makes prep extra quick and easy.
FAQs About Whipped Ricotta Toast
Do I Have to Serve the Whipped Ricotta on Toast?
No! You can spoon the whipped herbed ricotta into a shallow bowl and top it with the marinated tomatoes. Serve it with baguette slices, crackers, or cubed sourdough bread for dipping.
Which Ricotta is Best?
Use whole milk ricotta for the best flavor. You can find it in most refrigerated sections in the grocery stores. Otherwise, look in their specialty cheese section.
I’d love to hear from you! If you made this Whipped Ricotta Toast with Tomatoes recipe and loved it, I would love it if you gave it 5 stars! Enjoy!
Whipped Ricotta Toast with Tomatoes
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Ingredients
- 6 slices bread toasted
Whipped Ricotta
- 15 oz ricotta cheese
- ¼ cup basil
- 2 T thyme
- ¼ cup green onion 3 stalks
- 1 large garlic clove
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice
Marinated Tomatoes
- 1½ cups tomatoes 10 oz
- 1½ T olive oil
- 1½ T balsamic vinegar
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 T green onion
Instructions
- Wash and cut the cherry tomatoes in half and add to a bowl. Cut large ones in half. Dice the green onion and add to the tomatoes. Add olive oil, balsamic vinegar, salt, and black pepper, and stir to combine. Set aside while you mix the herbed ricotta.1½ cups tomatoes, 1 T green onion, 1½ T olive oil, 1½ T balsamic vinegar, ¼ tsp salt, and ⅛ tsp black pepper
- Add fresh ricotta cheese to the bowl of a food processor fitted with the blade attachment. Add the lemon juice, minced garlic cloves, salt, and pepper, and blend until smooth and creamy. Pour into a clean container. Mince basil, thyme, and green onion and fold into the creamy ricotta cheese. 15 oz ricotta cheese, 1 tsp lemon juice, 1 large garlic clove, ¼ tsp salt, ¼ tsp black pepper, ¼ cup basil, 2 T thyme , and ¼ cup green onion
- Cut thick slices of bread and toast until golden brown. Spread a healthy layer of herbed ricotta evenly over the toast and top with marinated tomatoes.
- Store leftover whipped ricotta and marinated tomatoes in separate airtight containers and refrigerate for up to 5 days, but they are best within 36 hours. Over time, the tomatoes will soften, and the herbs will oxidize.
Notes
- Top with an additional drizzle of olive oil or balsamic right before serving.
- Enjoy with a variety of bread. I love sourdough bread, but you can also use slices of baguette, ciabatta, or whole grain toast.
- Whipping the ricotta and garlic in the food processor makes it ultra smooth and creamy, but it is completely optional. Mincing the garlic finely, adding the ricotta to a bowl along with the other ingredients, and whisking to combine makes prep extra quick and easy.