Ingredients:

  • 1 pint (350 g) Cherry or Grape Tomatoes
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 2 sprigs Fresh Thyme or Oregano, leaves only, roughly chopped
  • 1/2 tsp (3 g) Kosher Salt (for tomatoes)
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 1 tsp (5 ml) Balsamic Glaze (optional, for drizzling)
  • 1 cup (250 g) Whole Milk Ricotta Cheese, well-drained
  • 1 Tbsp (15 ml) Heavy Cream or Crème Fraîche (optional)
  • 1 tsp (2 g) Lemon Zest
  • 1 Tbsp (15 g) Parmesan Cheese, finely grated
  • 1/4 tsp (1.5 g) Kosher Salt (for ricotta)
  • 4 thick slices Sourdough or Rustic Bread
  • Olive Oil (as needed, for toasting)
  • Small handful Fresh Basil Leaves, roughly torn
  • Pinch Flaky Sea Salt (e.g., Maldon, for finishing)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Place tomatoes on the baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt, pepper, and the fresh thyme/oregano leaves. Toss gently to coat.
  3. Roast for 35–40 minutes, or until the tomatoes are slightly shrivelled, blistered, and some have burst, releasing their juices.
  4. Remove from the oven. If using, drizzle immediately with balsamic glaze. Set aside to cool slightly.
  5. Ensure the ricotta is well-drained of excess liquid (using a cheesecloth or fine sieve, if necessary).
  6. In a medium bowl, combine the drained ricotta, heavy cream (if using), Parmesan, lemon zest, and salt.
  7. Whip aggressively using a whisk, hand mixer, or food processor until the mixture is completely smooth, noticeably lighter, and creamy (like a light frosting).
  8. Taste the whipped ricotta and adjust seasoning with salt or a small squeeze of lemon juice, if needed.
  9. Brush the slices of rustic bread lightly with olive oil. Toast until deeply golden brown and crispy (in a toaster, broiler, or grill pan). The bread should have a sturdy texture.
  10. Generously spread the whipped ricotta mixture onto each warm slice of toast, ensuring full coverage.
  11. Spoon the warm, roasted tomatoes and their accumulated juices evenly over the ricotta.
  12. Garnish immediately with torn fresh basil leaves and a small pinch of flaky sea salt for texture and presentation. Serve immediately.