Dinner

Whipped Ricotta Toast with Roasted Tomatoes and Chili Oil Recipe

Byluca Carter February 27, 2026February 27, 2026

Introduction

Whipped Ricotta Toast with Roasted Tomatoes & Chili Oil is a deliciously creamy and vibrant snack or light meal. The combination of smooth ricotta, sweet roasted tomatoes, and a spicy chili oil drizzle makes for an irresistible flavor balance that’s simple to prepare.

Three toasted slices of bread lie on a white plate, each slice topped with a thick, creamy layer of white ricotta cheese. On top of the cheese, there is a generous pile of roasted cherry tomatoes with a shiny, slightly wrinkled red skin. The tomatoes are sprinkled with small dark green basil leaves and crushed red pepper flakes. A glossy drizzle of golden olive oil pools slightly around the bottom slices, enhancing the texture and color contrast of the dish. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup ricotta cheese
1 tablespoon olive oil (plus extra for drizzling)

Salt and pepper (to taste)
1 teaspoon lemon juice (optional)

4 slices of crusty bread (such as sourdough or ciabatta)
1 pint cherry tomatoes (or grape tomatoes)

2 tablespoons olive oil
1 teaspoon dried oregano (or fresh herbs)
1/4 cup olive oil

1 teaspoon red pepper flakes (adjust to taste)
1 clove garlic (sliced, optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a baking dish, toss the cherry tomatoes with 2 tablespoons olive oil, salt, pepper, and oregano until well coated. Spread the tomatoes in a single layer and roast for about 20 minutes, or until soft and slightly caramelized.

Step 2: In a small saucepan over medium heat, combine 1/4 cup olive oil, red pepper flakes, and sliced garlic if using. Heat gently for about 5 minutes, taking care not to burn the garlic. Remove from heat and let cool slightly. Strain out the garlic if desired.
Step 3: In a mixing bowl, combine ricotta cheese, 1 tablespoon olive oil, salt, pepper, and lemon juice if using. Whip with a fork or hand mixer until smooth and creamy.
Step 4: While the tomatoes roast, toast the slices of bread until golden brown.

Step 5: Spread the whipped ricotta generously over each toasted bread slice. Top with roasted tomatoes, then drizzle with the prepared chili oil. Serve immediately, garnished with extra herbs if you like.

Tips & Variations

Use fresh herbs like basil or thyme instead of dried oregano for a brighter flavor.
Adjust the red pepper flakes in the chili oil to control the spice level.

Try adding a drizzle of honey on the ricotta for a touch of sweetness.
For a vegan option, substitute ricotta with a plant-based cheese or whipped tofu.

Storage

Store leftover roasted tomatoes and chili oil separately in airtight containers in the refrigerator for up to 3 days. The whipped ricotta is best served fresh but can be kept in the fridge for up to 1 day. Reheat the roasted tomatoes gently before assembling. Toast the bread fresh before serving to maintain crispness.

How to Serve

The image shows three slices of toasted bread on a white plate with a white marbled texture surface underneath. Each slice is topped with a thick, creamy white spread layer of ricotta cheese. On top of the ricotta are roasted cherry tomatoes that look soft and slightly wrinkled with a deep red color, and there are some small green basil leaves scattered among them. The tomatoes are glistening with golden olive oil that drips slightly onto the plate, adding a rich shine. The dish is sprinkled with red chili flakes and black pepper, which add texture and a hint of spice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes?

Yes, grape tomatoes or even small plum tomatoes work well for roasting. Larger tomatoes can be quartered but may require slightly longer roasting time.