Oven Roasted Garlic Tomato Toast with Ricotta and Basil
on Apr 21, 2023
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I am a big fan of breakfast and savory breakfasts especially. This tomato ricotta toast is so satisfying and delicious. And it’s easy to make for a crowd on the weekends or during a holiday gathering.
Make this easy recipe with fresh sourdough bread, creamy ricotta cheese and a blend of roasted veggies that are literally bursting with flavor thanks to the juicy tomatoes.
What I Love about Tomato Toast
- Savory breakfast
- Fresh veggies
- Easy and delicious
This delicious toast is great any time of day but I love starting my day with savory flavors and especially when they can be considered healthy.
Here’s what you need for this recipe:
- Sourdough bread – I recommend fresh sourdough slices of bread, but feel free to use your favorite if you like something else.
- Extra virgin olive oil – roast the veggies in olive oil and drizzle a little on top of your toast if desired.
- Cherry tomatoes – I really love cherry or grape tomatoes for this dish because they hold their juices better than sliced tomato and I love how they pop when cooked.
- Garlic cloves, peeled – you can use any kind of garlic or garlic powder but there’s nothing like a freshly roasted garlic clove.
- Shallot, sliced – these are milder than onions and add just a little flavor on top.
- Kosher salt – I love the texture of flake salt but feel free to use what you have on hand.
- Ground black pepper – use this to taste
- Fresh basil, chopped – delicious addition to the roasted veggies. Be sure to save a few fresh leaves for garnish!
- Ricotta cheese – This spread is the perfect base for our tomato toast. It’s just a little sweet and wonderfully balances the stronger flavors.
There are so many directions you could go with this simple recipe. Either leave it as is or try some of these additional options. The choice is yours!
- Drizzle the top of the toast with balsamic glaze
- Melt a slice of cheese on top of the bread instead of ricotta
- Add an egg on top of the tomatoes
- Place some arugula on top of the toast before adding the roasted tomatoes
- If you don’t want to roast your veggies, you can also saute them in a large skillet with similar results.
How to Make Ricotta Tomato Toasts
Take a look at a visual walkthrough of the steps below or print the full recipe card and instructions at the end of this post.
First, preheat oven to 375°F.
Place tomatoes and garlic into a baking dish and coat with olive oil.
Lightly season with salt and pepper.
Roast until the tomatoes start to bubble and split. When done, remove from oven and stir in some chopped basil.
Spread thick slices of sourdough with olive oil or butter and toast until golden brown.
Spread the warm bread with a layer of ricotta cheese and top with the tomato mixture.
Garnish with sliced shallots, more fresh herbs, another drizzle of olive oil, and a pinch of salt.
Enjoy for breakfast or as a light lunch!
How to Store Leftovers
Keep leftovers separate for storing. Bread should be kept in a cool dry place, and the ricotta and vegetables should each be refrigerated in their own airtight container.
You can also reserve the leftover liquid to use in another recipe or dressing.
Print the Recipe
This tomato ricotta toast recipe is the perfect way to get some veggies in first thing in the morning or as a light lunch if you work from home. It’s the perfect way to use your fresh summer tomatoes. I hope you love it!
Tomato Ricotta Toast
- 2 Tbsp olive oil
- 1 Pint cherry tomatoes
- 4-6 garlic cloves peeled
- 1 shallot, Sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- 4 slices sourdough bread
- 2 Tbsp fresh basil, chopped
- ½ cup ricotta
- Additional olive oil, basil, salt and pepper for garnish
- Preheat oven to 375°F
- Place tomatoes and garlic into baking dish
- Coat with 2 tbsp olive oil
- Season with salt and pepper
- Roast for 30 minutes or until the tomatoes start to bubble (check after 20 minutes)
- Spread bread slices with olive oil and toast until golden brown
- Once cool, spread toast with ricotta, add tomatoes
- Garnish with shallot, basil, salt and pepper
Nutrition information is automatically calculated, so should only be used as an approximation.