Whipped Ricotta Toast with Tomato Confit Recipe

Introduction

Whipped Ricotta Toast with Tomato Confit is a delightful and elegant dish perfect for breakfast, brunch, or a light snack. Creamy ricotta is whipped to a smooth, airy texture and topped with sweet, roasted cherry tomatoes infused with herbs and garlic. This flavorful combination on toasted sourdough makes a simple yet impressive dish.

Ingredients

• 1 1/2 lbs cherry tomatoes
• 1 head of garlic, top cut off to expose cloves
• 1/2 cup olive oil
• 4 sprigs fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 3/4 cups whole milk ricotta cheese
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• Kosher salt, to taste
• 1/4 cup olive oil, divided – plus more as needed
• 4–6 slices sourdough bread, thick-cut
• Fresh chopped basil & flaky salt, for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 375°F.
2. Step 2: In a medium baking dish or oven-safe skillet, combine the cherry tomatoes, garlic head, 1/2 cup olive oil, fresh thyme sprigs, dried oregano, and red pepper flakes. Toss gently to coat everything, making sure the exposed garlic cloves are saturated with oil.
3. Step 3: Roast the tomato mixture for 40–45 minutes, until the tomatoes are tender and lightly caramelized.
4. Step 4: While the tomatoes roast, prepare the whipped ricotta. In a food processor or high-speed blender, add ricotta, lemon zest, lemon juice, and salt to taste. Pulse to combine, then with the machine running, slowly drizzle in 2 tablespoons of olive oil. Continue blending until the ricotta is smooth and airy. Transfer to a bowl or piping bag and refrigerate until ready to use.
5. Step 5: Heat remaining olive oil in a large skillet over medium-high heat. Working in batches, add sourdough slices and cook for a couple of minutes on each side until slightly charred and crisp. Add more olive oil as needed for remaining slices.
6. Step 6: To assemble, optionally spread some of the soft roasted garlic cloves from the tomato mixture onto each toast. Then spread or pipe whipped ricotta over the bread. Top with spoonfuls of the roasted tomato confit and garnish with fresh chopped basil and flaky salt, if desired. Serve immediately and enjoy!

Tips & Variations

• Use fresh herbs like basil or thyme to enhance the flavor of the tomato confit.
• For a spicy kick, add extra red pepper flakes to taste.
• Try swapping sourdough with another crusty bread like ciabatta or baguette slices.
• If you don’t have a food processor, use a hand mixer or whisk to whip the ricotta, though it may take longer.

Storage

Store leftover tomato confit in an airtight container in the refrigerator for up to 3 days. Keep the whipped ricotta chilled separately in a covered container for up to 2 days. Toast the bread fresh before serving for best texture. Reheat tomato confit gently in a skillet or microwave before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes for the confit?

Yes, grape tomatoes or small plum tomatoes work well as substitutes, though roasting time may vary slightly.

How do I keep the ricotta from being grainy?

Blending ricotta with lemon juice and olive oil helps create a smooth, airy texture. Using whole milk ricotta and blending thoroughly also prevents graininess.

Whipped Ricotta Toast with Tomato Confit Recipe

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Whipped Ricotta Toast with Tomato Confit is a delightful combination of slow-roasted cherry tomatoes infused with garlic, herbs, and spices, paired with airy whipped ricotta cheese flavored with lemon zest and juice. This recipe features crisp sourdough toast layered with the vibrant tomato confit and creamy ricotta, accented by fresh basil and flaky salt for a fresh and flavorful bite-perfect for breakfast, brunch, or a light meal.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4–6 servings 1x
• Category: Breakfast, Brunch, Snack
• Method: Roasting
• Cuisine: Italian-inspired

Ingredients

Scale 1x2x3x

Tomato Confit

• 1 1/2 lbs cherry tomatoes
• 1 head of garlic, top cut off to expose cloves
• 1/2 cup olive oil
• 4 sprigs fresh thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Whipped Ricotta

• 1 3/4 cups whole milk ricotta cheese
• 1 teaspoon lemon zest
• 2 teaspoons fresh lemon juice
• Kosher salt, to taste
• 2 tablespoons olive oil (from the 1/4 cup total)

Toast and Garnishes

• 1/4 cup olive oil, divided (includes 2 tablespoons used in ricotta)
• 4–6 slices sourdough bread, thick-cut
• Fresh chopped basil, for garnish (optional)
• Flaky salt, for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the tomatoes.
2. Prepare Tomato Confit: In a medium-sized baking dish or oven-safe skillet, combine cherry tomatoes, garlic head (top cut off), olive oil, fresh thyme sprigs, dried oregano, and red pepper flakes. Toss gently to coat everything evenly, ensuring the exposed garlic cloves are fully saturated with oil.
3. Roast Tomatoes: Place the baking dish in the oven and roast the tomato mixture for 40-45 minutes until the tomatoes are tender, slightly caramelized, and bursting with flavor.
4. Make Whipped Ricotta: While the tomatoes roast, add ricotta cheese, lemon zest, lemon juice, and kosher salt to taste into a food processor or high-speed blender. Pulse to combine, then with the motor running, slowly stream in 2 tablespoons of olive oil. Continue blending until the ricotta is smooth, light, and airy. Transfer to a bowl or piping bag and refrigerate to keep chilled until ready.
5. Toast Sourdough Bread: Heat a large skillet over medium-high heat and drizzle in the remaining 2 tablespoons olive oil. Once hot, add 2 slices of sourdough at a time, toasting them until each side is slightly charred and crisp, about a couple of minutes per side. Add more olive oil as needed for remaining slices.
6. Assemble the Toasts: For extra flavor, spread a few of the roasted garlic cloves from the tomato confit onto each slice of toast first. Then spread or pipe the whipped ricotta over the toast. Top with spoonfuls of the cooled tomato confit. Garnish with fresh chopped basil and flaky salt if desired.
7. Serve and Enjoy: Serve the whipped ricotta toasts immediately while the bread is crisp and the ricotta is cool and creamy for a perfect balance of textures and flavors.

Notes

• Use fresh, ripe cherry tomatoes for the best flavor in the tomato confit.
• The lemon juice and zest brighten the ricotta and balance the richness of the dish.
• Roasted garlic cloves add a sweet, mellow garlic flavor and can be spread on the toast for an extra punch.
• Adjust red pepper flakes to taste for desired spiciness.
• Leftover tomato confit and whipped ricotta can be stored separately in the refrigerator for up to 3 days.
• For a vegan variation, substitute ricotta with a plant-based alternative and ensure bread is vegan-friendly.

Keywords: whipped ricotta toast, tomato confit, roasted tomatoes, ricotta recipe, sourdough toast, easy brunch, garlic confit, lemon ricotta