Crispy grilled bread topped with fluffy lemon-whipped ricotta and warm garlic-roasted cherry tomatoes; bright, creamy, and charred.
Choose a crusty bread with an open crumb (ciabatta, sourdough, or focaccia work best) so it holds toppings without becoming soggy. Roast tomatoes at the same time you heat the grill to save time; they'll stay warm while you toast bread.
Substitute fresh basil, mint, or red pepper flakes for finishing garnish depending on what's in season. Whip the ricotta just before serving; it loses airiness if made more than 30 minutes ahead.
Ingredients
Scale
Measurement units
- 12 oz cherry tomatoes
- 3 cloves garlic
- 3 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- 1 cup ricotta
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 4 slices bread
Ingredients
Scale
Measurement units
- 12 oz cherry tomatoes
- 3 cloves garlic
- 3 tbsp olive oil
- salt (to taste)
- black pepper (to taste)
- 1 cup ricotta
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 4 slices bread
Instructions
Roast the tomatoes
Toss cherry tomatoes (12 oz), halved with garlic (3 cloves), minced, olive oil (2 tbsp), salt, and black pepper on a sheet pan.
Roast at 425°F until tomatoes blister and release their juices, about 12–15 minutes.
Equipment: sheet pan
Whip the ricotta
Add ricotta (1 cup), lemon zest (1 tsp), lemon juice (2 tbsp), fresh, and salt to a food processor or bowl.
Pulse or whisk until ricotta is pale, fluffy, and light, about 2–3 minutes.
Toast the bread
Heat grill or grill pan to medium-high heat.
Brush bread (4 slices), crusty slices lightly with olive oil (1 tbsp) on both sides.
Grill bread 2–3 minutes per side until golden and charred.
Equipment: grill or grill pan
Assemble and serve
Spread whipped ricotta generously onto each warm toast slice.
Top with warm roasted cherry tomatoes and their pan juices.
Finish with fresh basil, fleur de sel, and cracked black pepper.
Before you cook
Cook notes
- • Whip the ricotta just before serving; it loses airiness if made more than 30 minutes ahead.
- • Choose a crusty bread with an open crumb (ciabatta, sourdough, or focaccia work best) so it holds toppings without becoming soggy.
- • Roast tomatoes at the same time you heat the grill to save time; they'll stay warm while you toast bread.
- • If tomatoes release excess liquid, drain on paper towels before piling onto toast to prevent sogginess.
- • Substitute fresh basil, mint, or red pepper flakes for finishing garnish depending on what's in season.
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