Description
This crispy sourdough with whipped ricotta and roasted tomatoes is the ultimate fresh and easy appetizer or lunch idea. Toasted sourdough is topped with creamy whipped ricotta and sweet roasted cherry tomatoes for a rustic, crowd-pleasing dish. Perfect for brunch, light dinners, or entertaining, this recipe is vegetarian-friendly and packed with Mediterranean-inspired flavor.
Ingredients
4 slices sourdough bread
1 cup whole-milk ricotta cheese
1 pint cherry tomatoes
2 tablespoons olive oil
2 cloves garlic
1 teaspoon fresh thyme or basil leaves
1 4 teaspoon salt
1 4 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Add cherry tomatoes and whole garlic cloves to the sheet, drizzle with olive oil, sprinkle with salt and pepper, and top with thyme. Roast for 20-25 minutes until tomatoes blister.
3. In a food processor, whip the ricotta cheese until light and creamy, about 1-2 minutes. Optionally, add a drizzle of olive oil or lemon juice.
4. Slice the sourdough bread thickly. Toast slices in a skillet with olive oil or bake until crisp and golden on both sides.
5. Spread each toast generously with whipped ricotta.
6. Top with the warm roasted tomatoes and softened garlic.
7. Drizzle with olive oil and finish with fresh herbs, extra salt, and cracked black pepper.
8. Serve immediately while the toast is crispy and the toppings are warm.
Notes
Use whole-milk ricotta for the best creamy texture.
Store leftover whipped ricotta and roasted tomatoes in the fridge for up to 3 days.
Re-toast the bread before serving leftovers for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting, Toasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 slices
- Calories: 310
- Sugar: 4g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg