Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes

Introduction

When it comes to simple yet elegant dishes, Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes is an absolute winner. This dish offers the perfect combination of flavors and textures: crispy, toasted sourdough bread topped with light, fluffy ricotta cheese and sweet, roasted cherry tomatoes. Finished off with fresh basil and a drizzle of balsamic glaze, this is a dish that looks impressive but is easy to make. It’s perfect for a quick lunch, an appetizer, or even a light dinner.

Why You’ll Love This Recipe

Not only is this crispy sourdough with whipped ricotta delicious, but it’s also incredibly versatile. The creamy ricotta base can be paired with a variety of toppings, but the roasted tomatoes add a delightful sweetness that pairs perfectly with the fresh basil and tangy balsamic drizzle. The dish is light yet satisfying, making it ideal for both casual meals and entertaining. Plus, you’ll love how easy and quick it is to prepare!

Ingredients

For the Whipped Ricotta and Toast:

• 1 cup whole milk ricotta
• 1 loaf sourdough bread (cut into thick slices)
• ¼ cup fresh basil, torn
• Coarse salt and cracked black pepper, to taste
• Olive oil for brushing the bread

For the Roasted Tomatoes:

• 1 pint cherry or grape tomatoes
• 1 tablespoon minced garlic
• ¼ cup high-quality olive oil
• Salt and pepper, to taste

Optional for Garnish:

• Balsamic vinegar or balsamic glaze, to drizzle

Directions

1. Whip the Ricotta

In a medium bowl, add the ricotta. Using an electric mixer or traditional beaters, whip the ricotta for about 2 minutes until it becomes light and fluffy. Set aside while you prepare the rest of the dish.

Tip: Whipping the ricotta transforms it into a cloud-like texture, perfect for spreading over crispy toast.

2. Roast the Tomatoes

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with minced garlic, a drizzle of olive oil, and a pinch of salt and pepper. Roast in the oven for about 15 minutes, or until the tomatoes blister and become tender. Remove from the oven and set aside.

Pro Tip: Roasting intensifies the sweetness of the tomatoes, making them juicy and flavorful.

3. Toast the Sourdough

While the tomatoes are roasting, heat a large skillet over medium-high heat. Brush both sides of the sourdough bread slices with a little olive oil. Toast the bread in the skillet until golden and crispy, about 1-2 minutes on each side.

4. Assemble the Toasts

Once the bread is toasted and the tomatoes are ready, it’s time to assemble! Spread a generous amount of whipped ricotta over each slice of toast. Top with the roasted tomatoes, making sure to include some of the garlic and olive oil from the baking sheet. Sprinkle with torn fresh basil for a pop of color and flavor.

5. Finish with Balsamic Glaze

For the finishing touch, drizzle the toasts with balsamic vinegar or balsamic glaze. This adds a tangy sweetness that ties all the flavors together beautifully.

6. Serve

Serve the toasts warm and enjoy the delightful combination of creamy ricotta, sweet roasted tomatoes, and crisp sourdough. Perfect for a light meal or appetizer!

Kitchen Equipment Needed

• Electric mixer or traditional beaters for whipping the ricotta
• Baking sheet for roasting the tomatoes
• Large skillet for toasting the sourdough bread

Tips and Shortcuts

• Make Ahead: You can roast the tomatoes and whip the ricotta ahead of time. Store them in the refrigerator, and when you’re ready to serve, simply toast the bread and assemble the toasts.
• Quick Version: If you’re in a hurry, you can skip roasting the tomatoes and use fresh, halved cherry tomatoes instead. The dish will still taste delicious, though the flavor will be slightly different.
• Balsamic Glaze: For a quick drizzle, you can use store-bought balsamic glaze or make your own by simmering balsamic vinegar until it reduces and thickens.

Recipe Swaps and Variations

• Cheese Options: If you’re not a fan of ricotta, try swapping it with whipped goat cheese or cream cheese for a similar texture and richness.
• Vegetable Variations: While this recipe calls for cherry tomatoes, you can also roast zucchini, eggplant, or bell peppers for a delicious variation.
• Herb Substitutes: Feel free to switch out the basil for other fresh herbs like thyme or oregano for a different flavor profile.

How to Store Leftovers

• Ricotta Mixture: Store any leftover whipped ricotta in an airtight container in the refrigerator for up to 3 days.
• Roasted Tomatoes: Leftover roasted tomatoes can also be stored in the fridge for 2-3 days. Just reheat them in a skillet or oven before serving.

Food and Drink Pairings

These toasts are perfect on their own or as part of a larger spread. Pair them with a fresh arugula salad and a crisp white wine like Sauvignon Blanc or Pinot Grigio for a refreshing, light meal. They also work well with a chilled glass of rosé.

For non-alcoholic options, try serving these toasts with a sparkling lemon-infused water or a herbal iced tea for a refreshing combination.

Frequently Asked Questions (FAQ)

Q: Can I use regular sliced bread instead of sourdough?
A: Yes, regular bread will work just fine. However, sourdough has a sturdier texture that holds up well to the toppings, and its tangy flavor pairs beautifully with the ricotta and tomatoes.

Q: Can I make this dish dairy-free?
A: Yes, you can substitute the ricotta with a dairy-free version, such as almond ricotta or another plant-based cheese.

Q: What’s the best way to keep the bread crispy?
A: If you’re making this dish for a party, toast the bread just before serving to ensure it stays crispy. You can keep the bread warm in a low oven until ready to assemble.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Crispy Sourdough with Whipped Ricotta and Roasted Tomatoes

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• Author: Mia Martinez
• Total Time: 30 minutes

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Description

Enjoy a delightful combination of crispy sourdough, creamy whipped ricotta, and savory roasted tomatoes in this perfect appetizer.

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Ingredients

1 cup whole milk ricotta

1 pint cherry or grape tomatoes

1 tablespoon minced garlic

¼ cup high-quality olive oil

Coarse salt and cracked black pepper, to taste

1 loaf sourdough bread

¼ cup fresh basil, torn

Balsamic vinegar or glaze, to taste

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Instructions

Whip the Ricotta:

In a medium bowl, add the ricotta. Using an electric mixer or traditional beaters, whip the ricotta until it becomes light and fluffy, about 2 minutes.

Roast the Tomatoes:

Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry or grape tomatoes with minced garlic and a drizzle of olive oil. Season with a pinch of salt and pepper. Roast for about 15 minutes, or until the tomatoes become blistered and tender. Remove from the oven and set aside.

Toast the Sourdough:

While the tomatoes are roasting, heat a large skillet over medium-high heat. Brush both sides of the sourdough bread slices with a little olive oil. Toast the bread in the skillet until golden and crispy, about 1-2 minutes on each side.

Assemble the Toasts:

Spread a generous amount of whipped ricotta over each slice of toasted sourdough. Top with the roasted tomatoes, then sprinkle with torn fresh basil. Drizzle with balsamic vinegar or glaze, to taste.

Serve:

Serve the toasts warm, and enjoy the blend of creamy ricotta, sweet tomatoes, and fresh basil!

• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 4 servings
• Calories: 250 kcal per serving