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Whipped Ricotta Tomato Toast

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

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

FAQs for this Ricotta Tomato Toast Recipe

What kind of bread is best for tomato toast?

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.

What kind of vegan ricotta is best for toast?

Kite Hill’s plant-based ricotta has the most similar texture to traditional cheese, with a nice neutral flavor. 

Can you make whipped ricotta without a food processor?

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. 

How long does whipped ricotta last?

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

Recipe Variations

  1. 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.
  2. 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.
  3. 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!
  4. For an even more flavorful dish, spread a layer of pesto underneath the ricotta.

Other Late Summer Tomato Recipes to Try Next

Pesto Tomato Toast Tartine

Peach Caprese Salad

Cherry Tomato Pasta alla Vodka

Sweet Corn Pasta with Basil and Cherry Tomatoes

Easy and Creamy Tomato Soup

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close up of whipped ricotta tomato toast on a plate

Whipped Ricotta Tomato Toast

  • Author: Emily
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


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. 


Units Scale

For whipped ricotta:

  • 1 cup vegan ricotta cheese, such as Kite Hill
  • 1/4 tsp kosher salt, such as Morton (1/2 tsp if using Diamond Crystal)
  • A few twists of black pepper
  • 1/4 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 1/2 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


  1. 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.
  2. 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.
  3. Make tomato salad by combining in a medium bowl, add tomatoes, red wine vinegar, salt, and pepper. Stir gently to combine.
  4. 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!


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


  • 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
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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