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Whipped ricotta and roasted tomato board on wood serving board with charred sourdough toast and fresh basil.

Whipped Ricotta and Roasted Tomato Board

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Calories: 265
Ingredients Method Notes

Ingredients
  

For the Roasted Tomatoes:
  • - 4 cups cherry or grape tomatoes 2 pints
  • - 3 tbsp extra virgin olive oil
  • - 3 cloves garlic thinly sliced
  • - 1 tsp fresh thyme leaves
  • - 1/8 tsp granulated sugar optional
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
For the Whipped Ricotta:
  • - 15 oz whole-milk ricotta or part-skim ricotta
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp fresh lemon zest
  • - 1/2 tsp fine sea salt
For Assembly & Board Serving:
  • - 6 thick slices whole grain sourdough bread
  • - 2 tbsp extra virgin olive oil for grilling bread
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 2 tbsp fresh basil leaves torn
  • - 1 tbsp hot honey or balsamic glaze optional drizzle

Method
 

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. In a medium bowl, combine cherry tomatoes, sliced garlic, 3 tbsp extra virgin olive oil, thyme leaves, salt, black pepper, and optional sugar. Toss well.
  3. Spread tomatoes on the baking sheet in a single layer. Roast for 18–20 minutes until tomato skins blister, wrinkle, and release jammy juices.
  4. While tomatoes roast, combine ricotta, 1 tbsp olive oil, lemon zest, and fine sea salt in a food processor. Blend on high for 1–2 minutes until silky smooth.
  5. Brush sourdough slices on both sides with 2 tbsp olive oil. Heat a cast-iron skillet over medium-high heat and sear bread for 2–3 minutes per side until charred and golden crisp.
  6. Arrange grilled bread on a wooden serving board. Spread whipped ricotta generously over the central sourdough toast.
  7. Spoon warm roasted tomatoes and garlicky roasting juices over the whipped ricotta. Place remaining tomatoes in a small bowl alongside extra grilled bread slices.
  8. Garnish with chopped parsley, torn basil, and an optional drizzle of hot honey or balsamic glaze. Serve warm.

Notes

- Saturated Fat Reduction: Use part-skim ricotta instead of whole-milk ricotta for a lower-fat option with an equally creamy visual appeal.
- Bread Prep: Let charred sourdough cool 1-2 minutes before spreading ricotta so the whipped cheese holds its structure.
- Storage: Store whipped ricotta and roasted tomatoes separately in airtight containers in the fridge for up to 3 days. Reheat tomatoes gently before serving.