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.
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
- 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.
Nutrition
Calories: 246.7kcalCarbohydrates: 18.9gProtein: 11.6gFat: 14.1gSaturated Fat: 6.6gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 5.3gTrans Fat: 0.01gCholesterol: 36.1mgSodium: 389.8mgPotassium: 242.7mgFiber: 2.1gSugar: 3.5gVitamin A: 842.1IUVitamin C: 10.5mgCalcium: 203.1mgIron: 2mg
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