Ricotta toast is a home cook’s dream: easy, quick, great for breakfast, lunch, or a quick appetizer, and you can tailor sweet and savory toppings according to what you have on hand. Check out this 10-minute ricotta toast recipe, along with 6 cafe-worthy toppings.
I’m more of a planner than an improviser—I’ve been known to make my own Vegetable Broth and Whole Wheat Pizza Dough if that tells you anything. So when last-second plans come together to host friends, I rely on a few easy but impressive dishes I know by heart. One of those go-to quick meals, breakfasts, or snacks is ricotta toast. Ricotta is light, creamy, and naturally sweet, and it’s a versatile platform for both savory and sweet toppings, which makes ricotta toast a great way to use up the odds and ends in my fridge.
I’ve recently become comfortable with the idea that hosting doesn’t mean I have to do it all. Remember, a head chef orchestrates! They don’t cook every single element of every dish. So now I’ll ask a friend to toast the bread and another to whip the ricotta while I make the toppings and lay them out in a few bowls. Then we all carry them out to the deck, and everyone can assemble their own toasts.
While I make ricotta toasts to enjoy outside in the summer or munch on during a movie night in the winter, they’re not just for when guests come over. When I don’t feel like cooking, it’s a great quick meal that feels put together or even fancy.
Table of Contents
- Whipped Ricotta Toast Ingredients
- Ricotta Toast Toppings
- How to Make Ricotta Toast
- For the Ricotta Toast
- Blistered Cherry Tomato Ricotta Toast
- Prosciutto, Peach, and Aleppo Pepper Ricotta Toast
- Mushrooms with Garlic and Rosemary Ricotta Toast
- Roasted Grapes, Fennel Seed, and Rosemary Ricotta Toast
- Strawberries and Basil Ricotta Toast
- Warm Dates, Walnuts, and Sage Ricotta Toast
- Other Simple Ricotta Toast Topping Ideas
- What to Serve with Ricotta Toasts
- More Ways to Use Ricotta
- Ricotta Toast with 6 Easy Ways to Top It Recipe
Whipped Ricotta Toast Ingredients
I like the extra smooth creaminess of whipped ricotta, but it’s completely optional. If I don’t want to get my food processor out or wash all those individual parts, I just spread the ricotta as-is. Maybe drizzle with olive oil and sprinkle a small pinch of salt before adding the toppings. You’ll need:
- Bread: I like to use flavorful and crusty sourdough bread cut into thick, 1-inch slices. You can even use up day-old bread since it’s being toasted.
- Ricotta: Ricotta is both sweet and creamy. I prefer a thicker, whole-milk ricotta. Even better, and easier to make than you think, is homemade ricotta.
- Olive oil: Use a high quality extra virgin variety for the best flavor—I love the peppery note our Spanish Hojiblanca lends.
- Salt: Enhances both sweet and savory flavors.
Ricotta Toast Toppings
I like to play with the thin line dividing sweet and savory, especially when I’m cooking with ricotta. In one topping, quickly charring tomatoes boosts both the sweetness and the umami. In another, nutty and salty cured ham contrasts juicy peaches. Another topping of macerated strawberries with honey, savory balsamic vinegar, and fresh basil works equally well for a snack as it does for a dessert. Here are some ingredients you can play around with:
Sweet
- Peaches: I prefer yellow peaches for their intense flavor. You can also try nectarines or apricots.
- Red grapes: Red seedless grapes are floral, sweet, and tart. But savory-sweet roasted grapes is a trick I keep up my sleeve that has never failed to impress.
- Strawberries: Strawberries aren’t actually as sweet as we perceive them to be. They share many flavor compounds with tomatoes, making them pair surprisingly well with balsamic vinegar and basil. You can also try substituting them with pitted cherries.
- Dates: Touted as nature’s candy, dates are sweet and chewy, like caramels. You can use standard pitted dates, or upgrade to Medjool dates if you want something extra special.
Savory
- Cherry tomatoes: Cherry tomatoes are bite-sized, sweet, and flavorful. Charring them quickly in a sauté pan turns up the sweetness and umami factor.
- Prosciutto or Jamón Serrano: Italian or Spanish cured ham is rich, nutty, and salty, and pairs surprisingly well with fruit, like in Prosciutto e Melone. Here, it’s a perfect complement to the sweet, fresh peaches.
- Mushrooms: Earthy, savory, and meaty, mushrooms are one of my favorite toast toppings. I’ll use anything from white button mushrooms to wild mushrooms. I just buy a mix of what looks best when I’m shopping.
- Garlic: Garlic makes almost everything better, which is why I pair it with most of the savory toppings.
- Shallot: With the peaches and prosciutto, I prefer thinly sliced shallots that soak in lemon juice for a few minutes to lose their bite and take on a sweet-tart, almost pickled taste.
Seasonings and More
- Vinegar and lemon: I like to use a range of vinegars and citrus to add acidity, whether it’s balsamic, sherry, red, or white wine vinegar. Use the vinegar listed in each idea as a suggestion, but feel free to substitute it with your favorite or what you have on hand.
- Honey: A drizzle of floral honey, like our Greek wildflower honey, accentuates the sweet and savory of the peaches and prosciutto and lightly sweetens the macerated strawberries.
- Herbs: What separates a good dish from restaurant quality can often come down to a smattering of fresh herbs. Mint highlights the fresh, summery peaches and rosemary adds a woodsy note to the grapes and the mushrooms. As with the vinegars, use the listed herb as a suggestion but feel free to try new pairings.
- Walnuts: Buttery, earthy walnuts are a classic pairing with dates. They add a nice crunch too. You could substitute toasted almonds, pistachios, or even peanuts.
- Spices: Another way to make a simple dish extra special is with an unexpected spice, like warm Aleppo pepper on the peaches or fennel seed with the roasted grapes.
- READ MORE: What Is Aleppo Pepper And How To Use It
- STOCK UP: Try our all-natural Aleppo pepper.
How to Make Ricotta Toast
The toast and the whipped ricotta are quick and easy. Different topping ideas can fit into whatever time limit and energy level you have, from the no-cook macerated strawberries, or 5-minute blistered cherry tomatoes, to about 15 minutes of cooking for the others.
For the Ricotta Toast
- Whip the ricotta: In a food processor, add 15 ounces whole milk ricotta, 1 tablespoon extra virgin olive oil, and 1/2 teaspoon kosher salt. Whip until light and smooth, 1 to 2 minutes.
- Assemble: Spread a layer of the whipped ricotta on 4-8 toasted slices of thick sourdough or crusty bread of your choosing. Add toppings from one or more of the options below.
Blistered Cherry Tomato Ricotta Toast
- Blistered the cherry tomatoes: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add 1-pint cherry tomatoes and 1/4 teaspoon kosher salt and cook undisturbed for 1 minute. Cook for another 2 to 3 minutes, stirring occasionally to sear evenly. Add 1 minced garlic clove and 1 teaspoon thyme leaves. Cook, stirring until fragrant, about 30 seconds.
- Serve. Take the pan off the heat and add 1 tablespoon sherry vinegar, stirring to coat. Spoon the tomatoes on the ricotta toast and serve.
Prosciutto, Peach, and Aleppo Pepper Ricotta Toast
- Soften the shallot: In a medium mixing bowl, combine 1 sliced shallot and 1 tablespoon lemon juice. Let sit for 10 minutes (this step is optional, but it takes the bite out of the shallot, almost like quick pickling). Add 2 sliced peaches, 1 tablespoon olive oil, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper to taste. Toss to coat.
- Serve. Arrange the peaches on top of the ricotta toast with slices of prosciutto. Drizzle the toast with honey, and garnish with mint.
Mushrooms with Garlic and Rosemary Ricotta Toast
- Sauté the mushrooms: Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Add 1 pound of sliced mushrooms and 1/2 teaspoon salt. Sauté for 7 to 8 minutes until caramelized. Add 2 minced garlic cloves, 1 teaspoon chopped rosemary, and 3 tablespoons dry wine. Cook, stirring, for 1 more minute until fragrant and the wine has evaporated.
- Serve. Top the ricotta toast, add a grind of black pepper to taste, and serve.
Roasted Grapes, Fennel Seed, and Rosemary Ricotta Toast
- Roast the grapes: Preheat the oven to 425°F. Add 2 cups seedless red grapes to a baking sheet and toss with 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon fennel seeds, 1/2 teaspoon finely chopped rosemary, 1/4 teaspoon salt, and pepper to taste. Toss to coat evenly. Roast for 15 to 20 minutes, or until the grapes start to burst.
- Serve. Spoon the roasted grapes on the ricotta toast and serve.
Strawberries and Basil Ricotta Toast
- Macerate the strawberries: Mix 1 pint of sliced strawberries, 2 tablespoons of balsamic vinegar, and 1 tablespoon honey in a medium mixing bowl and let sit for 10 to 15 minutes.
- Serve. Spoon the macerated strawberries over the ricotta toast and garnish with more basil.
Warm Dates, Walnuts, and Sage Ricotta Toast
- Warm the dates: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 16 quartered dates in a single layer. Cook, turning them a few times until lightly seared, 1 to 2 minutes. Take the pan off the heat and stir in 1 teaspoon lemon zest.
- Serve. Arrange the dates, 1/4 cup toasted walnuts, a sprinkle of flaky sea salt, and torn sage over the ricotta toasts.
Other Simple Ricotta Toast Topping Ideas
The 6 options I’ve listed above are my favorites, but there are so many ways to make ricotta toast. And you definitely don’t need to make all six! Choose your favorite and then make another simpler one if you want variety. Here are a few more topping ideas:
- Egg: Add scrambled, fried, soft-boiled, or even a poached egg on top.
- Asparagus: Try it roasted, blanched, or sautéed. Sprinkle lemon zest on top and a small handful of capers.
- Tomatoes: In the height of summer, nothing beats in-season heirloom tomatoes. Simply slice them and add salt. Top with torn basil if you’re feeling fancy.
- Fresh Fruit: Add a handful of fresh berries, like blueberries, raspberries, or blackberries. I also love sliced fresh figs and a drizzle of Balsamic Glaze.
- Chocolate: Mimic a Cannoli with chopped or shaved dark chocolate and grated orange zest. Or go for an effortless drizzle of Nutella.
What to Serve with Ricotta Toasts
Ricotta toasts can be a snack or a meal all on their own. To round out the meal you could make a big bowl of salad, like this Caesar Salad or this Easy Italian Salad. On cooler days, serve ricotta toast with a comforting soup, like this White Bean Soup or a classic Tomato Basil Soup.
My friends tend to show up with a bottle of Cava, knowing I’ll throw together a bite to eat. These ricotta toasts are exactly the type of snack I’ll prepare as they pass me a fizzy glass. If you’re organizing a more formal get-together, a refreshing bubbly cocktail made with Prosecco, like a Limoncello Spritz or a Strawberry Bellini, goes well with the ricotta’s richness.
More Ways to Use Ricotta
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Ricotta Toast with 6 Easy Ways to Top It
Ingredients
For the Toast and Whipped Ricotta
- 15 ounces whole milk ricotta
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 8 thick slices of sourdough bread, toasted
For Blistered Cherry Tomato Toast
- 1 tablespoon extra virgin olive oil
- 1 pint cherry tomatoes
- 1/4 teaspoon kosher salt
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- 1 tablespoon sherry vinegar
For Prosciutto, Peaches, and Aleppo Pepper Toast
- 1 shallot, sliced into thin rounds
- 1 tablespoon lemon juice
- 2 peaches, sliced into thin wedges
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 4 ounces prosciutto or jamón serrano
- 1 tablespoon honey
- Torn fresh mint leaves, for garnish
For Mushrooms with Garlic and Rosemary Toast
- 2 tablespoons extra virgin olive oil
- 1 pound mushrooms, thinly sliced
- 1/2 teaspoon kosher salt
- 2 garlic cloves minced
- 1 teaspoon chopped fresh rosemary
- 3 tablespoons dry white wine (or 2 tablespoons water and 1 tablespoon white wine vinegar)
- Freshly ground black pepper
For Roasted Grapes, Fennel Seed, and Rosemary Toast
- 2 cups seedless red grapes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
For Strawberries and Basil Toast
- 1 pint strawberries, hulled and sliced
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup roughly chopped fresh basil, plus more for garnish
For Warm Dates, Walnuts, and Sage Toast
- 1 tablespoon extra virgin olive oil
- 16 Dates, pitted and quartered
- 1 teaspoon grated lemon zest
- 1/4 cup toasted walnuts, chopped
- Flaky sea salt, to taste
- Fresh sage, torn or roughly chopped
Instructions
To Make the Ricotta Toast
- Whip the ricotta: In a food processor, add the ricotta, olive oil, and salt. Whip until light and smooth, 1 to 2 minutes.
- Assemble: Spread a layer of the whipped ricotta on each slice of toast. Add toppings from one or more of the options below.
For the Blistered Cherry Tomatoes
- Sear the tomatoes. Heat the oil in a heavy skillet over medium-high heat. Add the tomatoes and salt and cook undisturbed for 1 minute. Cook for another 2 to 3 minutes, stirring occasionally to sear evenly.
- Season. Add the garlic and thyme and stir until fragrant, about 30 seconds. Take the pan off the heat and add the vinegar, stirring to coat. Spoon the tomatoes on the ricotta toast and serve.
For the Prosciutto, Peach, and Aleppo Pepper
- Mellow the shallot. In a medium mixing bowl, combine the sliced shallot and lemon juice. Let sit for 10 minutes.
- Add the peaches, olive oil, Aleppo pepper, salt, and black pepper. Toss to coat. Arrange the peaches on top of the ricotta toast with slices of prosciutto. Drizzle the toast with honey and garnish with mint.
For the Mushrooms with Garlic and Rosemary
- Sauté the mushrooms. Heat the oil in a heavy skillet over medium-high heat. When the oil shimmers, add the sliced mushrooms and salt and sauté until caramelized, 7 to 8 minutes.
- Season. Add the minced garlic, rosemary, and wine (or water and vinegar). Stir for 1 more minute until fragrant and the wine and has evaporated. Top the ricotta toast, add a grind of black pepper to taste, and serve.
For the Roasted Grapes, Fennel Seed, and Rosemary
- Get ready. Preheat the oven to 425°F. Add the grapes to a baking sheet and toss with the olive oil, vinegar, garlic, fennel seeds, rosemary, salt, and pepper to coat evenly.
- Bake for 15 to 20 minutes, or until the grapes start to burst. Spoon the roasted grapes on the ricotta toast and serve.
For the Strawberries and Basil
- Macerate the strawberries. Mix the strawberries, balsamic vinegar, and honey in a medium mixing bowl and let sit for 10 to 15 minutes. Spoon the macerated strawberries over the ricotta toast and garnish with more basil.
For the Warm Dates, Walnuts, and Sage:
- Warm the dates. Heat the oil in a nonstick skillet over medium heat. Add the dates in a single layer and cook, turning until lightly seared, 1 to 2 minutes.
- Season. Take the pan off the heat and stir in lemon zest. Arrange the dates, chopped toasted walnuts, sea salt, and sage over the ricotta toasts.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, honey, and Aleppo pepper used in this recipe.
- To toast the bread: I like to toast thick slices of sourdough my bread on a sheet tray in a 350°F oven for 10 minutes, flipping halfway through. You can also broil the bread for about 30 seconds per side, or until golden brown. Watch closely to make sure they don’t burn.
- Nutrition calculation is based on 1 slice of ricotta toast topped with roasted cherry tomatoes.
Nutrition
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