Jammy Tomato And Ricotta Toast

This ricotta toast calls for cherry or grape tomatoes, and a quick sauté to bring out their sweetness.

This is a great way to enjoy late-season tomatoes. Unlike the mid-summer heirloom tomato, basil, and fresh mozzarella sandwiches we were eating after long days spent at the pool or beach, these ricotta toasts use cherry and grape tomatoes. Sautéing them brings out their sweetness and creates a jammy sweet tomato flavor. I topped it with garlic powder, onion powder, a bit of salt and oregano. This can be a great breakfast, lunch, or appetizer when sliced up. They even taste great the following day straight from the fridge!

decorative bowl with fresh tomatoes and basil for ricotta toast recipe

I used a combination of red and yellow tomatoes that we picked up from the farm nearby. For this recipe, you will want to use small tomatoes, so cherry or grape would be best. You’ll only want to slice them once, vertically, from stem to bottom. You will be cooking with the cut side face-down to give them some color and bring out their flavor. If you don’t buy local tomatoes from the farm or farmers market, then I would suggest finding either a “flavor bomb” tomato or “sugar bomb” tomato in your grocery store. Those are often the most flavorful.

fresh tomatoes and basil, ricotta, bread and olive oil for cooking

To make 2 bakery-bread sized ricotta toasts, you will need:
-10 or 12 cherry or grape tomatoes (5 or 6 per slice)
-2 slices bread of your choice (I used a crusty Italian round loaf, sliced thin)
-1/2 cup whole milk ricotta cheese
-About 10 or so fresh basil leaves, washed, dried and cut/ripped
-Extra virgin olive oil (about 2 tablespoons or so)

Step 1
Cut your tomatoes in half from top to bottom, so from stem down and set aside. Wash, dry, and cut your basil leaves by stacking them up and rolling into a log and then cutting fine ribbons…or just rip with your fingers, whatever works! Set both aside but don’t mix them! Now, heat up your pan on medium or medium-low and when it’s hot enough, add about a tablespoon or so of the olive oil.

two slices of grilled bread and colorful tomatoes grilling in a pan

Step 2
When the pan is hot, place your tomatoes in, cut side down, along with your two slices of bread, if they fit. Otherwise do this in stages. You will want to cook on about medium low heat, watching so the bread and tomatoes don’t burn, but get some color. For the bread you want “grilled cheese bread” texture and color, and the tomatoes should get a nice light golden-char on them. The trick is to leave everything undisturbed for several minutes at a time. Drizzle the remaining oil over the dry side of your bread and flip so both sides are nicely colored and grilled.

grilled bread and tomatoes in pan for cooking

Step 3
While the tomatoes and bread are grilling, mix your basil with your ricotta and set aside.

Step 4
Once your bread is done, spread your ricotta on top of the bread, and top with your grilled tomatoes and a pinch of sea salt, oregano, onion and garlic powder. So delicious, and the sweetness really comes out. Tip? Double the batch and save two tomato and ricotta toasts for tomorrow to eat cold, thank me later!!