Whipped Ricotta Toast with Roasted Tomatoes

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Whipped Ricotta Toast with Roasted Tomatoes on crusty bread and topped with garlicky tomatoes, shallots, and basil is the perfect way to enjoy fresh summer tomatoes.

Whipped Ricotta Toast with Roasted Tomatoes
Whipped Ricotta Toast with Roasted Tomatoes

Whipped ricotta is so decadent yet so simple to make. It’s delicious on a thick slice of toasted bread. I add roasted garlic, salt, and pepper to the ricotta and then mix it all up in my food processor. It is the best whipped ricotta. I then spread a thick layer on a slice of baguette and top it with roasted tomatoes, shallots, and basil. For some other easy toast ideas, try my Hummus Avocado Toast and Avocado Crab Toast.

Whipped Ricotta Toast with Roasted Tomatoes on a white background

Toast isn’t just for breakfast! This tomato ricotta toast would be excellent for a light lunch or as a side dish with a salad. It could also be served as a hearty appetizer.

Whipped Ricotta Toast Ingredients

Let’s break down all the components for this ricotta tomato toast recipe.

  • Ricotta: I use part-skim ricotta whipped in the food processor. I season it with the roasted garlic, salt, and pepper.
  • Garlic: Roasting the garlic makes all the difference in this recipe. It’s so good! Start by cutting the top of the head off the whole thing of garlic, drizzle with olive oil, and wrap in foil. Then cook in a 400-degree oven for 45 minutes.
  • Tomatoes: By now, you know how much I love summer tomatoes, especially grape tomatoes. Roasting them in the oven really brings out their sweetness.
  • Shallots: Shallots are great because they are more subtle and less overpowering than yellow or red onions.
  • Basil: Is there a more classic flavor combo than tomatoes and basil? Fresh basil is the perfect addition to any summer dish.
  • Bread: Choose a nice crusty bread. I initially tested this recipe using a slice of Dave’s Killer whole grain bread to make it “healthier,” but it wasn’t thick or hearty enough to hold the toppings. The French baguette held up much better.

Whipped Ricotta Toast Variations:

  • Swap the baguette for sourdough.
  • Use cherry tomatoes instead of grape tomatoes.
  • Sub fresh rosemary or oregano for basil.
  • Add red pepper flakes for some heat.

roasted garlicwhipped ricotta in a food processortomatoes on a sheet panWhipped Ricotta Toast with Roasted Tomatoes on a white background

More Ricotta Recipes You’ll Love:

Whipped Ricotta Toast with Roasted Tomatoes
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5 from 11 votes
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Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots

256 Cals 12 Protein 35 Carbs 7.5 Fats
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 5 servings
COURSE: Appetizer, Side Dish
CUISINE: Italian
Whipped Ricotta Toast with Roasted Tomatoes on crusty bread and topped with garlicky tomatoes, shallots, and basil is the perfect way to enjoy fresh summer tomatoes.


  • 1 medium head garlic
  • 3 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 dry pint grape tomatoes, halved
  • 1 medium shallot, cut into ¼-inch slices
  • 8- ounces French baguette
  • Olive oil spray
  • 1 cup part skim milk ricotta
  • ¼ cup chopped basil, for garnish
  • Crushed red pepper flakes, for garnish (optional)


  • Preheat oven to 400 degrees F.
  • Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
  • In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
    tomatoes on sheet pan with parchment
  • After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
  • Meanwhile, cut bread into 20 (½-inch) slices.
  • Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
  • Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
  • Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
    whipped ricotta and garlic in a food processor
  • Remove bread from oven and assemble toast.

To assemble toast:

  • Scoop 1 tablespoon of whipped ricotta onto each piece of bread. Evenly distribute tomatoes and shallots on to toasts.
  • Top each with basil, a pinch of salt and red pepper flakes, if using. Serve immediately.


Serving: 4slices, Calories: 256kcal, Carbohydrates: 35g, Protein: 12g, Fat: 7.5g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 586mg, Fiber: 2.5g, Sugar: 4g
Keywords: toast, tomato toast, whipped feta

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  1. can this be made ahead of time? thank you

  2. I dont own a food processor! what else can i do thank you

  3. Easy to make and way good to eat

  4. My Italian grandmother and great cook would have been delighted to make this. I did and boy was it a hit

  5. I made this with my abundance of fresh tomatoes. I added other fresh herbs from the garden. Delicious. Big hit with everyone. I made a double batch of the tomatoes maybe even more and added them to farro cooked in chicken stock with a little romano.

  6. Really delicious! I added a bit of balsamic vinegar to the tomatoes after roasting and it really amped up the dish.

  7. I think I had this at a restaurant but they used a Texas Toast … anyone?

  8. This is amazing! I have made it 3 times in the last 2 weeks. I top mine with balsamic glaze too.

  9. Stop what you are doing and get the ingredients and make this. You will not be sorry. My husband and I agreed that this is something you’d get at a high end restaurant. Another winner. Weight loss made easy! Thanks Gina!

  10. These were insanely good. We had them for dinner with a big salad. Really excellent recipe! 

  11. I loved this so much I made it again the next day for lunch and added a little pancetta with a drizzle of balsamic glaze on top.

  12. This was so good! I only had chopped garlic, so I roasted it in the air fryer for 4 minutes. Worked great!

  13. This was absolutely delicious! I had leftover ricotta spread, do you think I could use it for pizza?

  14. This was excellent! I made the  low carb bread from diet doctor and crisped that up and added this topping. We truly enjoyed it! Thank you. 

  15. Incredible. Just so yummy. 

  16. We made these yesterday for a gathering and they were DEVOURED! So many great flavors. My husband did the bread on the grill. Probably could have done all of it on the grill but it was fabulous!

  17. I made this today and it’s tasty! 
    One thing though. In step 2 it says to use 1/2 teaspoon of salt and pepper. I would use 1/4 teaspoon of pepper next time. Just my suggestion. 

  18. Any make-ahead tips? Love trying your recipes.

  19. This looks incredibly tasty. Not sure that I want to run the oven at 400 for an hour in the middle of August, but ingredients are always available. I could see this being very nice cold as well, but roasting the garlic would be an absolute. Maybe a grill, or better yet, a smoker!!!