4.80 from 10 votes

Slow Roasted Cherry Tomato Ricotta Toast

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Slow Roasted Cherry Tomato & Ricotta Toast. So simple, delicious and easy to put together. Toast your sourdough, add the ricotta and roasted cherry tomatoes.
Prep time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£0.66
Makes: 4
Breakfast, mains, Snack
Italian
Ricotta Toast, Slow Roasted Cherry Tomato, Tomato & Ricotta Toast

Table of Contents

  1. Why this recipe works
  2. Ingredients
  3. How to make this recipe
  4. FAQ

Why this recipe works

When I saw this viral trend on tikok, I knew I had to get involved. Something magical happens when you slow roast cherry tomatoes on a low heat. They get jucier, sweeter & softer with explosive flavour. It’s the perfect contrast to cut through the rich and creamy ricotta. Avocado toast may need to step aside, as this ricotta toast recipe takes the lead for best brunch recipe.

Close up shot of Slow Roasted Cherry Tomato Ricotta Toast on wooden board

Ingredients

Cherry tomatoes

The best tomatoes to roast, in my opinion. They’re sweeter, more falvourful and perfect for the aesthetic of this ricotta toast recipe.

Ricotta

This is a brunch recipe that we have on special occasions, so don’t skip out on the full fat ricotta. We want the full creaminess and flavour that you would otherwise miss if you bought reduced-fat.

Chives

A fun switch from the obvious choice of basil. I love the way that fresh chives pair with many creamy dishes and it doesnt dissapoint with this ricotta toast recipe.

Extra-virgin olive oil

Arguably the most flavourful of the olive oil family, we are able to use extra-virgin olive oil in this recipe as we’re either using it served cold or cooked on a low heat, during the slow cooking of the cherry tomatoes.

Sourdough

I know sourdough is pretty boujie so I wouldn’t usually post a recipe about it, but this is a one-off where I think it’s needed. The texture and flavour is perfect as a foundation to this ricotta toast. The crunch that you achieve when sourdough is toasted cannot be replicated using any other bread, so treat yourself and buy sourdough for this one guys.

Slow Roasted Cherry Tomato Ricotta Toast - Ingredients shot

How to make this recipe

Chop the cherry tomatoes in halves and add to a large baking tray with a drizzle of olive oil, red wine vinegar, salt and pepper. Place in the oven for around 40 minutes.

Cherry tomatoes cut in half and spread on baking tray and olive oil being poured over

After around 35 minutes, toast your sourdough and spread the ricotta onto the bread.

Spreading ricotta over 2 slices of toasted bread on a plate

Once the tomatoes are ready, top with the beautiful slow roasted tomatoes and drizzle with any oily juices from the tray over the toast.

Roasted cherry tomatoes added to the ricotta toast on a plate

Garnish with some fresh chopped chives, flaky salt and an extra sprinkle of pepper.

Roasted cherry tomatoes and ricotta served on toast on plate

FAQ

What is ricotta?

Ricotta is an italian cheese that is made from sheep, cow or goat milk.

What does ricotta cheese taste like?

Ricotta has a pretty neutral cheese flavour with a creamy, soft texture.

What is a substitute for ricotta cheese on toast?

Whipped feta would be a great substitute for this recipe.

Close up shot of Slow Roasted Cherry Tomato Ricotta Toast on wooden board

 

Slow Roasted Cherry Tomato Ricotta Toast

Print Pin It
4.80 from 10 votes
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£0.66
Breakfast, mains, Snack
Italian
Ricotta Toast, Slow Roasted Cherry Tomato, Tomato & Ricotta Toast
Servings: 4
Slow Roasted Cherry Tomato & Ricotta Toast. So simple, delicious and easy to put together. Toast your sourdough, add the ricotta and roasted cherry tomatoes.

Ingredients

  • 500 g cherry tomatoes, sliced in half (£0.96)
  • 8 tbsp ricotta (£0.88)
  • 4 slices of sourdough bread (£1.15/4)=(£0.29)
  • Bunch of chives, finely chopped (£0.50)

Cupboard Essentials

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • Flakey salt optional
  • Salt & Pepper

Method

Preheat oven to 160°C

  • 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.

Nutrition

Servings: 4 servings
Fat: 15g
Calories: 282kcal
Carbohydrates: 30g
Protein: 7g

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Thank you so much for trying my recipe! I hope you loved it. I’d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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