Celebrate summer flavors with this Whipped Ricotta Tomato Toast! With a creamy plant-based cheese, bright heirloom tomatoes, and vibrant fresh herbs, it makes the most of the season and is ready in just 10 minutes.
![two pieces of whipped ricotta tomato toast on a plate](https://garlic-head.com/wp-content/uploads/2023/08/tomato-toast-min-683x1024.jpg)
The classic late summer tomato sandwich of white bread, tomato, and mayonnaise has never really appealed to me. For one, I truly do not like the taste of mayo (both traditional and plant-based). Furthermore, untoasted white bread will turn instantly soggy with a juicy enough topping, making for a mushy and disappointing lunch.
However, tomatoes atop crusty, toasted sourdough with a creamy swath of airy whipped ricotta…this is more like it. We get a wonderful textural variation and the perfect combination of unctuous richness from cheese, sharp acidity from red wine vinegar, and subtle sweetness from cherry tomatoes. Because cherries have a higher skin-to-fruit ratio, they also often hold up a bit better texturally.
This entire recipe comes together in just about 15 minutes but truly epitomizes the best of late-summer flavors.
![side view of ricotta tomato toast](https://garlic-head.com/wp-content/uploads/2023/08/tomato-toast-3-min-683x1024.jpg)
FAQs for this Ricotta Tomato Toast Recipe
A thick-sliced country sourdough bread is best. It has enough structure to support toppings without getting soggy or falling apart. I would avoid using sandwich bread in this recipe as it likely will not hold up under cheese and tomato salad.
Kite Hill’s plant-based ricotta has the most similar texture to traditional cheese, with a nice neutral flavor.
Yes, whipped ricotta can be made in a blender. Be sure to scrape down the sides as you mix it, to ensure it’s fully aerated.
Stored in a sealed container in the fridge, whipped ricotta will last for about a week. To know if it’s still good, just give it a smell for anything “off,” and look for signs of discoloration or mold (toss if you see any).
![two pieces of whipped ricotta tomato toast on a plate](https://garlic-head.com/wp-content/uploads/2023/08/tomato-toast-4-min-683x1024.jpg)
Recipe Variations
- If you have the grill on for another recipe, consider grilling the bread over those grates as opposed to on the stovetop or in the toaster. It will take on a slightly smoky quality with nice char marks.
- If you don’t have access to plant-based ricotta cheese from the store, I encourage you to use the cashew ricotta from this recipe for Peach Caprese Salad or the tofu ricotta from this Asparagus Ricotta Galette.
- If you don’t have red wine vinegar, champagne vinegar is a nice substitute. Balsamic is a bit more aggressive but if you like that flavor, give it a try!
- For an even more flavorful dish, spread a layer of pesto underneath the ricotta.
Other Late Summer Tomato Recipes to Try Next
Cherry Tomato Pasta alla Vodka
Sweet Corn Pasta with Basil and Cherry Tomatoes
Print![close up of whipped ricotta tomato toast on a plate](https://garlic-head.com/wp-content/uploads/2023/08/tomato-toast-2-min-150x150.jpg)
Whipped Ricotta Tomato Toast
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
Celebrate summer flavors with this Whipped Ricotta Tomato Toast! With a creamy plant-based cheese, bright heirloom tomatoes, and vibrant fresh herbs, it makes the most of the season and is ready in just 5 minutes.
Ingredients
For whipped ricotta:
- 1 cup vegan ricotta cheese, such as Kite Hill
- ¼ tsp kosher salt, such as Morton (½ teaspoon if using Diamond Crystal)
- A few twists of black pepper
- ¼ cup extra virgin olive oil
For toast:
- 2 TBS extra virgin olive oil
- 2 large slices of country-style sourdough bread
- 1 garlic clove, peeled
- 1 ½ cups mixed cherry tomatoes, sliced into halves and quarters
- 2 TBS red wine vinegar
- Large pinch of salt
- A few twists of black pepper
- Fresh basil, parsley, and/or mint, to garnish
Instructions
- Begin by making whipped ricotta. Add ricotta, salt, and pepper to a food processor. Turn on and stream in up to the full amount of olive oil, until you see a very light and airy texture (around 1 minute). This could probably be done in a blender as well.
- Next, make your toast base. Rub olive oil on both sides of the bread slices, coating them. Heat a skillet or grill pan to medium-high, and toast the bread for a couple of minutes each side until golden brown. Once bread is toasted and slightly cooled, rub the garlic clove over all sides to infuse it with more flavor. Set aside.
- Make tomato salad by combining in a medium bowl, add tomatoes, red wine vinegar, salt, and pepper. Stir gently to combine.
- To serve, thickly spread whipped ricotta over the toast slices (you will likely have extra cheese for next time). Next, pile a few big spoonfuls of tomatoes on top of ricotta. Finish with a nice array of fresh herbs, taking a generous hand with these as they’ll add a verdant brightness. Enjoy right away!
Notes
Extra ricotta can be stored in a sealed container in the fridge for about one week.
- Prep Time: 8 minutes
- Cook Time: 2 minutes
- Category: Dinner
- Method: Toasting
- Cuisine: American
Nutrition
- Serving Size: One half of recipe
- Calories: 480 calories
- Sugar: 5.6 grams
- Sodium: 732.1 milligrams
- Fat: 37.3 grams
- Saturated Fat: 4.7 grams
- Unsaturated Fat: 32.6
- Trans Fat: 0 milligrams
- Carbohydrates: 30.3 grams
- Fiber: 3.7 grams
- Protein: 9.3 grams
- Cholesterol: 0 milligrams
![close up of whipped ricotta tomato toast on a plate](https://garlic-head.com/wp-content/uploads/2023/08/tomato-toast-2-min-683x1024.jpg)
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