4.65 from 14 votes

Slow Roasted Cherry Tomato Ricotta Toast

Jump to Recipe
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 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£0.66
Makes: 4
Breakfast, mains, Snack
Italian

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.

3 pieces of Slow Roasted Cherry Tomato Ricotta Toast on a 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.

Ingredients to make slow roasted cherry tomato ricotta toast laid out on a pale blue background and labelled.

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 halves spread over black baking tray and hand pouring some olive oil.

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

Ricotta being spread with knife over 1 slice of the 2 pieces of toasted bread on a plate with a bowl of ricotta.

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 2 pieces of ricotta toast on a plate next to bowl of ricotta and chives.

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

Roasted cherry tomatoes and ricotta served on 2 pieces of toasted sourdough on a plate next to chives and a bowl of ricotta.

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.

Other toastie recipes to try…

Cheese Toastie with Grilled Veg

Creamy Mushroom Toast

Pizza Toast (Hailey Bieber’s Tiktok Inspired Recipe)

Close up of Slow Roasted Cherry Tomato Ricotta Toast with chopped chives on wooden board.

Slow Roasted Cherry Tomato Ricotta Toast

Print Pin It
4.65 from 14 votes
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
£0.66
Breakfast, mains, Snack
Italian
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
Tried this Recipe? Tag me Today!Mention @BeatTheBudget or tag #beatthebudget!

Leave a comment and a rating!

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!

Recipe Rating




Your email address will not be published. Required fields are marked *

  • Weekly meal plans with a £20 budget
  • 50+ exclusive recipes
  • Personal dashboard
  • Exclusive step by step videos
  • Shopping list tools

JOIN NOW LEARN MORE

Never miss a recipe!

Sign up to my weekly newsletter to get all of Beat the Budget's recent recipes, so you never miss out!

Development Alchemy + Aim