Such an elite treat is this Whipped Ricotta Toast with Tomato Confit situation. Ultra creamy ricotta on top of crispy sourdough toast with caramelized, sweet roasted cherry tomatoes. The flavors are so fresh, vibrant, and absolutely delicious. Serve this one as an appetizer or yummy snack to enjoy for nearly any occasion!

whipped ricotta toast with roasted tomatoes on speckled plate with white linen

How has your summer been going, friends?! I hope it’s been good to ya. The farmers market’s over in my area have been showing out and I’m loving it. Every weekend is such a treat to peruse the local vendors’ loot and find new eats and things. Although, the tomatoes have been calling my name all summer long, you can’t beat tomato season! And to think that I use to despise tomatoes, ha!

This new recipe? Whipped ricotta toast with bangin’ tomato confit, whew. The first time that I had whipped ricotta was at a spot in Brooklyn called Misi. My goodness, how I love that restaurant something deep. Get yourself some of those summery cherry tomatoes and indulge in this recipe with me, will you? Please say you def will because you’re gonna love this incredible toast situation.

Whipped Ricotta Toast with Tomato Confit

Calling all toast lovers, this one is for you! I like to think of this one as a bougie appetizer/snack experience lol. It’s an open-face piece of sourdough toast topped with creamy whipped ricotta and sweet, roasted tomatoes. Even better, it’s so easy to make yet has that fancy, café-style flair that’ll you’ll appreciate. Lots of flaky salt and a garnish of fresh basil make it even more dreamy!

⇢ More recipes: crispy parmesan crusted chicken, my very best meatballs, hearty short rib ragu, creamy lemon herb butter ravioli, easy italian pasta salad, saucy chicken piccata meatballs, and this loaded olive cheese bread– yum ♡

closeup of whipped ricotta toast with roasted tomatoes and torn basil on top of plate

Ingredients You’ll Need For The Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Cherry tomatoes: Yup yup, these cutie lil’ bb tomatoes…they’re slowly roasted until they get all nice and tender, jam-like, and slightly caramelize.
  • Garlic: A whole head of garlic, peeps! It’s gonna roast right along with the tomatoes -> and save it because you can pop out the roasted cloves and spread onto the toast as well. This tip is optional but certainly recommended if you know what’s up and like extra delicious things in your life 😏👅.
  • Olive oil: Spring for good-quality evoo (Graza is a new favorite!) for both the tomato confit and for frying up the slices of sourdough.
  • Fresh thyme: Just a few sprigs for extra pizzazz.
  • Seasonings: Dried oregano and red pepper flakes for the roasted tomatoes.
  • Ricotta: Use only whole milk ricotta cheese for this whipped ricotta.
  • Lemon zest & lemon juice: To add some zing to the ricotta flavoring.
  • Kosher salt: To season the whipped ricotta, to personal taste.
  • Sourdough: Love me some sourdough, y’all. This is the perfect, thick bread to withstand the whipped ricotta and tomato confit. So crispy!
  • Fresh basil & flaky salt add a bit of razzle dazzle to this toast recipe. Basil and ricotta are besties and flaky salt for those #saltbae + chef’s kiss vibes, ha.
pint of cherry tomatoes in small white colander
seasoned cherry tomatoes sitting in white baking dish
roasted cherry tomatoes in white baking dish
toasted slices of sourdough on wire rack

How To Make This Whipped Ricotta Toast

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Make the tomato confit. Place the cherry tomatoes, head of garlic, olive oil, fresh thyme, and seasonings into a baking dish and toss together. Roast the tomatoes until extra tender and lightly caramelized.
  2. Make the whipped ricotta. Toss the ricotta, lemon zest + juice, and salt into a food processor. Blend to combine- while the motor is running, stream in a bit of the olive oil. Continue blending until the ricotta mixture is smooth.
  3. Fry the sourdough slices. Add the remaining olive oil into a skillet and pan-fry the sourdough slices until crisp and slightly charred on both sides.
  4. Assemble your whipped ricotta toast. Spread or pipe the whipped ricotta onto the sourdough slices, top with spoonfuls of tomato confit, and garnish with fresh chopped basil + flaky salt, if desired. Serve, stat! 😛

⇢ Also, don’t miss my Whipped Feta with Crispy Potatoes…so dang good!

What Does Confit Mean?

So, confit is a French technique/word for slow-cooked food that is sometimes infused with garlic, herbs, and spices. This is a way to preserve the food by way of slowly cooking it at a lower temperature in fat; which is usually butter, olive oil, or animal fat (like beef tallow & duck legs cooked in duck fat).

Additionally, while we’re using cherry tomatoes here, you can also prepare a tomato confit with other types of tomatoes, too. You might be familiar with garlic confit as well (so effing good!) as other confit foods. Thus, it’s a different cooking method compared to your typical, everyday roasting or frying.

black hand grabbing slice of whipped ricotta toast with roasted cherry tomatoes

Tips + Tricks, & More Info 🥖☁️🍅🌿

You may have additional questions about this whipped ricotta toast with tomato confit. Like other BBR recipes, I always advise sticking to the recipe as it is written in the instructions card directly below. However, here’s some extra info:

  • Can I use other bread? – Sourdough is really the best here since it’s nice and sturdy. However, a close alternative would be a crusty baguette, sliced thick.
  • Keep the ricotta cold – Don’t take the ricotta out until you’re ready to make the whipped ricotta. Afterwards, keep it in the fridge until everything else (tomato confit and toasted sourdough) is done.
  • Like a little sweetness? – Add a teaspoon or two of pure honey to the whipped ricotta mixture to give the ricotta a touch of sweetness, delish.
  • Add on’s – A drizzle of balsamic glaze would be epic on the toast, too!
  • Can I store this recipe? – I don’t recommend it. Once the toast has been assembled with all the accoutrements, it’s best served right away.
  • Leftover tomato confit? – The tomato confit portion of this recipe is clutch for storing if you have any leftovers. Once the tomatoes are cool, place them into an airtight container (or mason jar) with the cooking oil. They’ll keep stored in the fridge for up to 1 week to use as desired. The residual oil mixture can be used for drizzling in soups or sopped up with some crusty bread!

How To Serve Whipped Ricotta Toast

This recipe is so perfect to serve up as an anytime appetizer or snack. While also being great for parties and get togethers alike. BBR tip: You can prep everything ahead of time, keep the toast warm (in the oven at 200°F) along with the tomato confit. The prepped whipped ricotta can be stored inside of an airtight container and will keep in the fridge for 2-3 days.

There are no rules about this recipe either. Whether you serve it up for breakfast, a mid-day snack, or for dinner…it has munchies energy and hits the spot no matter what. Shove it straight to the face, no knife needed lol.

whipped ricotta toast with roasted cherry tomatoes on speckled plate

This Whipped Ricotta Toast with Tomato Confit is your new summer bestie! Give it a try and let me know what you think. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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whipped ricotta toast with roasted tomatoes on speckled plate with white linen

Whipped Ricotta Toast with Tomato Confit

★★★★★ 5 from 2 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Appetizers, Snacks
  • Method: Roasting
  • Cuisine: American
Print Recipe

Description

Such an elite treat is this Whipped Ricotta Toast with Tomato Confit situation. Ultra creamy ricotta on top of crispy sourdough toast with caramelized, sweet roasted cherry tomatoes. The flavors are so fresh, vibrant, and absolutely delicious. Serve this one as an appetizer or yummy snack to enjoy for nearly any occasion!

Ingredients

Scale

For the tomato confit:

  • 1 1/2 lbs cherry tomatoes
  • 1 head of garlic, top cut off to expose cloves
  • 1/2 cup olive oil
  • 4 sprigs fresh thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes

For the whipped ricotta toast:

  • 1 3/4 cups whole milk ricotta cheese
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • kosher salt, to taste
  • 1/4 cup olive oil, divided- plus more as needed
  • 4–6 slices sourdough bread, thick-cut
  • fresh chopped basil & flaky salt, for garnish- optional

Instructions

  1. Preheat the oven to 375°F. 
  2. Add the tomatoes, garlic, olive oil, thyme, dried oregano, and red pepper flakes in a medium-sized baking dish or oven-safe skillet. Use your hands or a utensil to give everything a quick toss together and make sure the head of garlic has been saturated in the oil as well.
  3. Roast the tomato mixture for 40-45 minutes or until the tomatoes are tender and lightly caramelized. 
  4. Meanwhile, make the whipped ricotta. In the body of a food processor or high-speed blender, add in the ricotta, lemon zest + lemon juice, and salt- to taste. Pulse everything to combine: while the motor is still running, slowly stream in 2 tablespoons of olive oil and continue blending until the ricotta is smooth and airy. Transfer the whipped ricotta into a small bowl (or piping bag) and store in the refrigerator to keep chilled until everything is ready.
  5. In a large skillet over medium-high heat, drizzle in the remaining olive oil. Once hot, work in batches, add 2 slices of sourdough into the pan for a couple of minutes until slightly charred and crisp on both sides- adding more olive oil into the skillet, as needed for remaining slices.
  6. To assemble- Totally optional, but extra delicious: I like to spread a few of the roasted garlic cloves (saved from the tomato mixture) onto the toast, first. Then spread or pipe the whipped ricotta onto sourdough slices, top with spoonfuls of cooled tomato confit, and garnish with fresh chopped basil and plenty of flaky salt, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: whipped ricotta, ricotta, toast, ricotta toast, roasted tomatoes, cherry tomatoes, tomato toast, toast recipes, tomato confit

whipped ricotta toast with roasted cherry tomatoes on speckled plate