Description
Ricotta toast is a simple, elegant dish featuring creamy whipped ricotta spread over toasted bread and topped with a variety of sweet and savory ingredients. It’s perfect for breakfast, lunch, light dinners, or as an appetizer, and endlessly customizable to suit your taste.
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:
- 2 cups red seedless grapes
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon rosemary
- 1/4 teaspoon salt
- Black pepper, to taste
- Strawberry & Basil Topping:
- 1 pint strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup chopped fresh basil
- Warm Dates, Walnuts & Sage Topping:
- 1 tablespoon olive oil
- 16 dates, pitted and quartered
- 1 teaspoon lemon zest
- 1/4 cup toasted walnuts, chopped
- Flaky sea salt, to taste
- Fresh sage leaves, torn
Instructions
- Whip ricotta with olive oil and salt in a food processor for 1–2 minutes until smooth. Set aside.
- Preheat oven to 350°F (175°C) and toast bread slices for about 10 minutes, flipping halfway, until crisp.
- Cherry Tomato: Sauté tomatoes in olive oil with salt for 3–4 minutes until blistered. Add garlic and thyme, cook briefly, then stir in vinegar. Remove from heat.
- Peach & Spice: Marinate shallot in lemon juice for 10 minutes. Add peaches, olive oil, Aleppo pepper, salt, black pepper, and honey. Toss gently and add mint.
- Mushroom & Rosemary: Sauté mushrooms in olive oil with salt for 7–8 minutes. Add garlic, rosemary, and wine. Cook for 1 more minute. Season with pepper.
- Roasted Grapes: Preheat oven to 425°F (220°C). Toss grapes with remaining ingredients. Roast 15–20 minutes until bursting.
- Strawberry & Basil: Mix strawberries with balsamic and honey. Let sit 10–15 minutes, then stir in basil.
- Warm Dates: Heat dates in olive oil until warm. Stir in lemon zest, walnuts, sage, and salt.
- Spread whipped ricotta on toasted bread and top with your choice of toppings. Serve immediately.
Notes
- Whipping the ricotta makes it smoother and more spreadable but is optional.
- Choose hearty bread like sourdough to support toppings without getting soggy.
- Assemble toasts just before serving for best texture.
- Each topping can be made ahead and stored for up to 2 days.
- Feel free to mix and match ingredients based on what you have available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Assembly
- Cuisine: Modern American
Nutrition
- Serving Size: 2 toasts with toppings
- Calories: 380
- Sugar: 10g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
