Roasted Tomatoes and Olive Oil Ricotta Toast Recipe

Roasted tomatoes and extra virgin olive oil ricotta toast is a recipe you should try if you are a fan of mouthwatering and Italian-flavored recipes. Crunchy toasted whole-grain bread slices topped with creamy ricotta, and good-quality roasted cherry tomatoes make this recipe a great savory breakfast, mid-day snack, or appetizer.

Roasted Tomatoes and Olive Oil Ricotta Toast Recipe
Roasted Tomatoes and Olive Oil Ricotta Toast Recipe
Roasted Tomatoes and Olive Oil Ricotta Toast

Roasted Tomatoes and Olive Oil Ricotta Toast

A luxurious Roasted Tomatoes and Olive Oil Ricotta Toast recipe which pairs roasted tomatoes with olive oil and creamy ricotta onto toast.
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Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Breakfast
Cuisine Italian
Servings 4
Calories 87 kcal

Ingredients
 
 

  • 8 slices Whole-Grain Bread
  • 8 tablespoons Ricotta Cheese
  • 8 teaspoons Tomato Paste, sun-dried
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil, extra virgin, to taste
  • 24 Cherry Tomatoes
  • fresh basil leaves, fresh

Instructions
 

  • Preheat oven to 420°F. Line a baking sheet with parchment paper.
  • Place cherry tomatoes in a mixing bowl. Season with extra virgin olive oil, salt, and pepper.
  • Arrange the onto the baking sheet and roast for approx. 20 minutes.
  • Reduce the oven temperature to 375°F.
  • Spray bread slices on both sides with extra virgin olive oil and place them on a baking sheet lined with parchment paper.
  • Toast until lightly golden, 10 to 12 minutes (turning halfway through).
  • Remove from the oven and let the slices cool for 5 minutes.
  • Spread a teaspoon of sun-dried tomato paste over each bread slice.
  • Season ricotta with salt and black pepper.
  • Spread it over bread slices.
  • Drizzle with extra virgin olive oil and top with roasted tomatoes.
  • Garnish with fresh basil leaves.
  • Serve and enjoy.

Notes

  • To prepare sun-dried tomato paste, soak 5 – 7 sun-dried tomatoes in warm water for 15 minutes.
  • Place them in a blender and blend with 1 – 2 tablespoons extra virgin olive oil.
  • If you don’t want whole cherry tomatoes, feel free to slice them in half to serve on the ricotta toast.

Nutrition Estimate

Calories: 87kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 142mg | Potassium: 376mg | Fiber: 1g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 26mg | Calcium: 78mg | Iron: 1mg
Keyword Tomatoes and Olive Oil Ricotta Toast
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If you like this post, then we definitely recommend checking out our Fig Ricotta Toast

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