Roasted Tomato and Ricotta Toast

Photo by Sarah Karnasiewicz
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  • Makes 1 serving
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 300 calories
    • Fat 10 g
    • Sat Fat 3.5 g
    • Cholesterol 15 mg
    • Sodium 460 mg
    • Protein 12 g
    • Carbohydrate 41 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 100 mg

Even if they're out of season and looking sad, tossing tomatoes with a spoonful of olive oil and roasting them until soft and charred brings out their juiciness and natural sweetness. For a simple Mediterranean-inspired snack, let them cool to room temperature and add to toast topped with a generous spoonful of fluffy fresh ricotta.


  1. Check 5 cherry tomatoes
  2. Check 1 teaspoon olive oil
  3. Check 2 tablespoons ricotta cheese
  4. Check 1 slice sourdough bread, toasted
  5. Check salt and pepper to taste


  1. Turn on broiler. Toss tomatoes with ½ teaspoon olive oil and spread on a baking sheet. Place baking sheet under broiler for 10 minutes or until tomatoes are soft and beginning to split. Spread ricotta on toast. Top with roasted tomatoes. Drizzle with remaining ½ teaspoon olive oil and season with salt and pepper to taste.