Name: Ricotta Toast with Six Easy Topping Ideas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Modern American
Ingredients: 15 oz whole milk ricotta cheese; 1 tablespoon extra virgin olive oil; 1/2 teaspoon salt; 8 slices rustic sourdough or whole wheat bread (about 1 inch thick); Blistered Cherry Tomato Topping:; 1 tablespoon olive oil; 1 pint cherry tomatoes; 1/4 teaspoon salt; 1 garlic clove, minced; 1 teaspoon fresh thyme; 1 tablespoon sherry vinegar; Peach & Spice Topping:; 1 small shallot, sliced; 1 tablespoon lemon juice; 2 ripe peaches, sliced; 1 tablespoon olive oil; 1/2 teaspoon Aleppo pepper; 1/4 teaspoon salt; Black pepper, to taste; 1 tablespoon honey; Fresh mint, torn; Mushroom & Rosemary Topping:; 2 tablespoons olive oil; 1 pound mushrooms, sliced; 1/2 teaspoon salt; 2 garlic cloves, minced; 1 teaspoon rosemary; 3 tablespoons dry white wine or water with splash of vinegar; Black pepper, to taste; Roasted Grape Topping:

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This ricotta toast recipe is a simple yet elegant dish that works beautifully for breakfast, lunch, a light dinner, or an appetizer. Creamy ricotta spread over crisp toasted bread creates the perfect base for a variety of sweet and savory toppings, making it easy to customize with what you already have on hand.

Why You’ll Love This Recipe

Ricotta toast is quick to prepare and feels effortlessly refined. It requires minimal cooking, uses simple ingredients, and offers endless flexibility. Whether you prefer something sweet, savory, or a combination of both, this recipe adapts easily. It’s ideal for busy days, casual hosting, or anytime you want a satisfying meal without much effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the whipped ricotta and toast

15 ounces whole milk ricotta cheese
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
8 slices rustic sourdough or whole wheat bread, about 1 inch thick

Blistered cherry tomato topping

1 tablespoon extra virgin olive oil
1 pint cherry tomatoes
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon fresh thyme leaves
1 tablespoon sherry vinegar

Peach and spice topping

1 small shallot, thinly sliced
1 tablespoon lemon juice
2 ripe peaches, thinly sliced
1 tablespoon extra virgin olive oil
1/2 teaspoon Aleppo pepper
1/4 teaspoon salt
Black pepper, to taste
1 tablespoon honey
Fresh mint leaves, torn

Mushroom, garlic, and rosemary topping

2 tablespoons extra virgin olive oil
1 pound mushrooms, thinly sliced
1/2 teaspoon salt
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
3 tablespoons dry white wine or water with a splash of vinegar
Black pepper, to taste

Roasted grape topping

2 cups seedless red grapes
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon fennel seeds
1/2 teaspoon finely chopped fresh rosemary
1/4 teaspoon salt
Black pepper, to taste

Strawberry and basil topping

1 pint strawberries, hulled and sliced
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 cup chopped fresh basil

Warm dates, walnuts, and sage topping

1 tablespoon extra virgin olive oil
16 dates, pitted and quartered
1 teaspoon grated lemon zest
1/4 cup toasted walnuts, chopped
Flaky sea salt, to taste
Fresh sage leaves, roughly torn

Directions

Whip the ricotta by placing the ricotta, olive oil, and salt in a food processor. Blend for 1 to 2 minutes until smooth and creamy. Set aside.

Toast the bread in a 350°F oven for about 10 minutes, flipping halfway, until golden and crisp.

For the blistered cherry tomatoes, heat olive oil in a skillet over medium-high heat. Add tomatoes and salt and cook for 3 to 4 minutes until blistered. Stir in garlic and thyme, cook for 30 seconds, then remove from heat and stir in vinegar.

For the peach topping, combine sliced shallot and lemon juice in a bowl and let sit for 10 minutes. Add peaches, olive oil, Aleppo pepper, salt, black pepper, and honey. Toss gently.

For the mushroom topping, heat olive oil in a skillet over medium-high heat. Add mushrooms and salt and cook for 7 to 8 minutes until browned. Stir in garlic, rosemary, and wine. Cook for 1 minute more.

For the roasted grapes, preheat the oven to 425°F. Toss grapes with olive oil, vinegar, garlic, fennel seeds, rosemary, salt, and pepper. Roast for 15 to 20 minutes until the grapes begin to burst.

For the strawberry topping, mix strawberries with balsamic vinegar and honey. Let sit for 10 to 15 minutes, then stir in basil.

For the warm dates topping, heat olive oil in a skillet over medium heat. Add dates and cook for 1 to 2 minutes until warmed and lightly caramelized. Remove from heat and stir in lemon zest, walnuts, salt, and sage.

Assemble the toasts by spreading whipped ricotta on each slice of toast and topping with your choice of prepared toppings.

Servings and timing

This recipe serves 4 people, making 8 toasts.
Preparation time is about 10 minutes, with an additional 5 to 10 minutes for cooking toppings. Total time is approximately 15 to 20 minutes.

Storage/Reheating

Ricotta and toppings should be stored separately in airtight containers in the refrigerator for up to 2 days. Toast the bread fresh when serving. Reheat savory toppings gently in a skillet before assembling. Sweet toppings are best enjoyed cold or at room temperature.

FAQs

Can I use ricotta without whipping it?

Yes, you can spread ricotta directly on the toast. Whipping simply makes it lighter and smoother.

What bread works best for ricotta toast?

Rustic sourdough, whole wheat, or seeded breads work well because they hold up to the toppings.

Can I make this recipe ahead of time?

You can prepare the toppings in advance, but assemble the toasts just before serving for best texture.

Is this recipe suitable for breakfast?

Absolutely. Sweet toppings work especially well for breakfast or brunch.

Can I make it vegan?

You can substitute ricotta with a plant-based ricotta alternative and use maple syrup instead of honey.

Are these toppings interchangeable?

Yes, feel free to mix and match toppings based on your taste and availability.

Can I serve this as an appetizer?

Yes, simply cut the toasts into smaller pieces for sharing.

How do I keep the toast from getting soggy?

Toast the bread well and assemble just before serving.

Can I add protein to this dish?

You can add eggs, legumes, or grilled vegetables for extra protein.

What herbs pair best with ricotta?

Basil, mint, rosemary, thyme, and sage all complement ricotta beautifully.

Conclusion

Ricotta toast is a versatile, crowd-pleasing dish that proves simple ingredients can feel special. With a creamy base and a variety of flavorful toppings, it’s easy to adapt for any time of day or occasion. Once you try it, this recipe is sure to become a regular part of your kitchen routine.