ricotta toast

What are your favorite toppings for ricotta toast? Make them sweet, make them savory, or add some heat. Here are 9 of our favorite ways to make ricotta toast.

9 Ways To Make Ricotta Toast

bread (go for bakery fresh, and hearty whole grain)

cherry tomatoes

olive oil

rosemary

sea salt + pepper (to taste)

blackberries (or strawberries)

balsamic vinegar

mint leaves (for garnish)

banana (sliced)

cinnamon

walnuts (chopped)

honey (drizzle

pear (sliced)

thyme

lemon

basil leaves

red pepper flakes (sprinkle)

blueberries (fresh or frozen (thawed))

pistachios (shells removed)

lime zest (garnish)

avocado (thinly sliced)

pumpkin seeds

salt + pepper (to taste)

sesame seeds + lemon zest (garnish)

milk (optional)

butter

capers

radishes (thinly sliced)

scallion (thinly

9 ways to make ricotta toast

Toast bread in a toaster or in a pan on the stovetop. 

Slather the ricotta over the toast and add toppings as desired below. 

Base

Preheat oven to 400 degrees F. Toss tomatoes in olive oil and spread out on a lined baking sheet (Check out our favorite baking sheet liners here). Season with rosemary, sea salt, and freshly ground pepper to taste. Roast 20-30 minutes or until tomatoes “pop”. Top ricotta toast with tomatoes and rosemary. Enjoy immediately!

Roasted tomato and rosemary

Half berries and spread out on ricotta toast. Drizzle balsamic vinegar over toast, garnish with mint leaves and enjoy! 

Blackberry, balsamic vinegar and mint

Spread banana out on ricotta toast. Sprinkle cinnamon and walnuts over the banana. Drizzle honey over toast and enjoy!

Banana, cinnamon and walnut

Spread pear out over ricotta toast, sprinkle thyme over pear. Drizzle with honey and enjoy!

Honey, pear and thyme

Spread lemon zest and basil over ricotta toast. Garnish with red pepper flakes and honey. Enjoy!

Lemon zest, basil, honey and red pepper flakes

Spread blueberries out over ricotta toast. I like to mash the berries a bit to release the juices. Garnish with pistachios, and lime zest and enjoy!

Blueberries and pistachios

Spread avocado out over ricotta toast. Sprinkle with pumpkin seeds and sesame seeds. Garnish with lemon zest. Salt and pepper to taste. Enjoy!

Avocado, pumpkin seeds and sesame seeds

Combine eggs and milk in a small bowl, whisk until frothy. Heat small non-stick pan over medium heat, add butter. When the butter is just beginning to bubble, add the egg mixture. When the edges of the egg is just starting to set, using a rubber scrapper, gently swipe the egg across the pan. Don’t flip the egg. Continue to gently swipe the egg across the pan as it cooks. Remove the pan from the burner just as the egg is starting to set. The egg will continue to cook a bit more in the pan. 

Spread the soft scrambled eggs out over the ricotta cheese. Top with capers, salt, and pepper. Enjoy!

Soft scrambled eggs with capers

Spread radishes out over ricotta toast. Sprinkle scallions over toast. Season with salt and pepper to taste. Enjoy!

Radish, scallions and black pepper

Ricotta toast is my go-to summer meal. It's fast, easy, and seriously delicious. Make it a meal with a simple side salad.

Tomato Basil Ricotta Toast

rustic bread (such as sourdough)

olive oil (divided)

½ c. ricotta cheese (divided)

balsamic reduction (to taste)

basil (chopped, to taste)

black pepper (to taste)

maldon sea salt (to taste)

Heat a grill pan to medium. Brush each side of the bread with the olive oil. Grill the bread until toasted, 2-3 minutes per side. Set the bread aside.

Heat a saute pan over medium-high heat. Add remaining 1 tablespoon olive oil and heat until it shimmers. Add the cherry tomatoes to the olive oil and toss to coat. Cook the tomatoes over medium high heat, stirring occasionally, until they are wilted and starting to burst, 5-6 minutes.

Slather each piece of toasted bread with 2 tbsp ricotta and top with one-quarter of the burst tomatoes. Repeat with the remaining three slices. Drizzle each slice with balsamic reduction, then sprinkle with chopped basil, sea salt, and cracked black pepper. Serve immediately.

Slow Roasted Cherry Tomato &amp; Ricotta Toast. So simple, delicious and easy to put together. Toast your sourdough, add the ricotta and roasted cherry tomatoes.

Slow Roasted Cherry Tomato Ricotta Toast

500 g cherry tomatoes, sliced in half ((£0.96))

ricotta ((£0.88))

sourdough bread ((£1.15/4)=(£0.29))

Bunch of chives, finely chopped ((£0.50))

tbsp red wine vinegar

Flakey salt (optional)

Salt & Pepper

Start by adding the sliced tomatoes onto the baking tray. Coat with extra-virgin olive oil, red wine vinegar, salt and pepper. Pop in the oven for 40 minutes.

When the tomatoes are almost finished in the oven, toast your sourdough and spread two dollops (tbsp) of ricotta onto the bread.

Next, top with the saucy slow roasted tomatoes, scooping up the oily juices from the tray and drizzling over the toast. Top with finely chopped chives, flakey salt (if you have any) and an extra sprinkle of pepper.

Preheat oven to 160°C

Top 3 ricotta toast recipes from across the web

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9 Ways To Make Ricotta Toast

Tomato Basil Ricotta Toast

Slow Roasted Cherry Tomato Ricotta ...

Top 3 ricotta toast recipes from across the web

The most viewed ricotta toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

9 Ways To Make Ricotta Toast

Tomato Basil Ricotta Toast

Slow Roasted Cherry Tomato Ricotta ...

The most viewed ricotta toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine