Whipped Ricotta Toast with Roasted Tomatoes and Chili Oil Recipe
A delicious and easy-to-make Whipped Ricotta Toast topped with sweet roasted cherry tomatoes and a spicy chili oil drizzle. Perfect for a light breakfast, snack, or appetizer, this recipe combines creamy ricotta whipped to perfection with the rich flavor of oven-roasted tomatoes and homemade chili oil for a delightful balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the Toast:
- 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)
For the Roasted Tomatoes:
- 1 pint cherry tomatoes (or grape tomatoes)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 teaspoon dried oregano (or fresh herbs)
For the Chili Oil:
- 1/4 cup olive oil
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 clove garlic (sliced, optional)
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with olive oil, salt, pepper, and oregano in a baking dish until well coated. Spread them in a single layer and roast for about 20 minutes, or until soft and slightly caramelized.
- Make the Chili Oil: In a small saucepan over medium heat, combine olive oil, red pepper flakes, and sliced garlic if using. Heat gently for about 5 minutes, being careful not to burn the garlic. Remove from heat and let cool slightly, then strain out the garlic if desired.
- Whip the Ricotta: In a mixing bowl, combine ricotta cheese, olive oil, salt, pepper, and optional lemon juice. Use a fork or hand mixer to whip the mixture until smooth and creamy.
- Prepare the Toast: While the tomatoes are roasting, toast the slices of bread until golden brown and crisp.
- Assemble and Serve: Spread the whipped ricotta generously over each toasted bread slice. Spoon the roasted tomatoes on top, then drizzle with the prepared chili oil. Serve immediately, garnished with additional fresh herbs if desired.
Notes
- You can substitute dried oregano with fresh herbs like thyme or basil for a different flavor.
- For a vegan version, use plant-based ricotta alternatives.
- Adjust the red pepper flakes in the chili oil to control the spiciness.
- The lemon juice in the ricotta adds a bright note but can be omitted if preferred.
- Serve immediately to enjoy the contrast of warm tomatoes and crisp toast.
Keywords: whipped ricotta toast, roasted tomatoes, chili oil, easy breakfast, vegetarian toast, Italian appetizer
