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 5 minutes.

Prep Time8

Cook Time2

Course: dinner

Cuisine: American

Servings: servings

Calories: 480kcal

Author: Emily

Ingredients

For whipped ricotta:

1 cup vegan ricotta cheese such as Kite Hill
¼ teaspoon 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!

Video

Notes

Extra ricotta can be stored in a sealed container in the fridge for about one week.

Nutrition