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Appetizer Recipe

Tomato Ricotta Toast

Spencer Huey

Tomato Ricotta Toast

Spencer Huey

Serves 2 people


2 - 1in slices of bread (sourdough, ciabatta, batard all work great)
2 tablespoons olive oil
4 tablespoons whole milk ricotta
1 cup cherry tomatoes
olive oil
herbs (I used fennel tops/flowers and basil but chives, parsley, chervil, green onions would work)


Toast the bread on medium heat in a cast-iron skillet with olive oil. Get it nice and golden brown.
Assemble your toast. Using a spoon, spread the ricotta on top of the roast. This creates a platform for the tomatoes to adhere to the toast. Sprinkle the cheese with salt and a drizzle of olive oil. Arrange the tomatoes on top with the herbs. Season again with salt, and a few drops of lemon juice.

This toast makes a crunchy snack during midday or night. Use whatever herbs you have on hand. It's a blend of textures with crunchy and warm bread, cold and creamy ricotta and juicy and sweet tomatoes.

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