Go Back
+ servings
Overhead shot of Slow Roasted Cherry Tomato & Ricotta Toast
Print Recipe
4.67 from 15 votes

Slow Roasted Cherry Tomato Ricotta Toast

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 Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast, mains, Snack
Cuisine: Italian
Servings: 4
Calories: 282kcal
Cost: £0.66

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

Instructions

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.

Notes

  • Choose ripe, firm, and evenly coloured cherry tomatoes for a sweeter flavour that intensifies during slow-roasting.
  • Toss the tomatoes with olive oil, red wine vinegar, salt, and pepper before spreading them evenly on a baking tray. Slow-roasting will concentrate the flavours and enhance their sweetness.
  • Use thick slices of good-quality rustic bread, such as sourdough, ciabatta, or multigrain, to complement the roasted tomatoes. Add toppings according to your preference, such as balsamic glaze, black sliced olives, or red pepper flakes for extra flavour.

Nutrition

Calories: 282kcal | Carbohydrates: 30g | Protein: 7g | Fat: 15g