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An overhead close up photo of an assortment of the ricotta toasts on a serving plate.
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Ricotta Toast with 6 Easy Ways to Top It

You can serve the plain ricotta toast on its own as a delicious snack, lunch, or dinner, but I love to add sweet and savory toppings. I've given my six favorites, but ricotta makes for a beautiful blank canvas: play around with the ingredients you love and what you have on-hand. And let us know what creations you come up with in the comments!
Prep Time10 minutes
Topping time up to30 minutes
Total Time10 minutes
Course: Breakfast, Lunch, Snack
Cuisine: American/Mediterranean
Servings: 8
Author: Mark Beahm

Ingredients

For the Toast and Whipped Ricotta

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

Calories: 130kcal | Carbohydrates: 17.3g | Protein: 4g | Fat: 4.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.7g | Cholesterol: 0.9mg | Sodium: 191mg | Potassium: 168.6mg | Fiber: 1.4g | Sugar: 3.1g | Vitamin A: 0.6IU | Vitamin C: 15.4mg | Calcium: 2.6mg | Iron: 7.5mg

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