ricotta & cherry tomato toasts


This is a super simple recipe I developed awhile ago, and revived to share at a weeknight dinner in honor of a friend’s birthday. It is a recipe that can be mostly prepped ahead and quickly put on the table. The crunch of the bread, the creaminess of the ricotta and the tang and sweetness of the tomato spread balance this dish.

Ricotta & Cherry Tomato Toasts


  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes, washed and halved
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon pesto
  • 1 baguette, sliced into 1/4 inch slices
  • 1 cup of ricotta cheese


  1. First, prepare the tomato spreadheat olive oil over medium heat in a small-sized sauce pan.
  2. When oil is hot, add tomatoes and stir.
  3. Add salt and sugar.
  4. Stir until tomatoes have come to a simmer. Reduce heat to medium-low.
  5. Stir occasionally, until the mixture has thickened.
  6. When the mixture has reduced by half, remove from heat and cool.
  7. Preheat oven to 400 degrees.
  8. Slice bread and place on cookie sheet.
  9. Bake bread until toasted, about 10 minutes.
  10. Remove from the oven.
  11. Served cooled tomato spread in one bowl and ricotta in another.
  12. Let guests create their own by spreading a little of each on a toast.
  13. Enjoy!

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