Whipped Ricotta Toast
I’ll take a side of whipped anything with my toasted bread, please! Ok but seriously you guys, this stuff is “shimmy while you eat it” delicious! The combo of the fluffy ricotta and the savory tomatoes is pure perfection! It’s simple, easy, and would make the perfect little mid-day meal or even an app or side dish at your Memorial Day gatherings at the end of the month. I hope you guys love this one as much as I did!
Here’s What You’ll Need:
5 ounces whole milk ricotta cheese
Pinch salt
Sourdough Bread
Flaky sea salt and freshly ground black pepper for garnish
1 pint cherry or grape tomatoes
3 Tablespoons butter
1 Tablespoon olive oil
Red pepper flakes
Fresh basil leaves for garnish
Instructions:
Start with making your roasted tomato topping. Heat a large skillet over medium/high heat.
Add butter and oil and then the tomatoes once melted.
As the tomatoes heat up, go ahead and burst them to release the juices. Simmer for about ten minutes.
While the tomatoes are simmering, place cold ricotta and a pinch of salt in the bowl of a food processor or a bowl with tall sides, if using a hand mixer. Pulse or beat on medium-high speed for 2-3 minutes until nice and fluffy. Hand mixers may require more time!
Toast the bread in a toaster or in the oven! For the oven, preheat to 350 degrees and place the slices on a large baking sheet. Bake for about ten minutes, flipping halfway through. You could also use your broiler if you want to speed up the process! Set the broiler on high and broil the slices for 2 minutes, again flipping halfway through.
Spread the ricotta on your toast slices and top with your tomato mixture. Add flaky salt, pepper and basil for garnish!