Roasted Cherry Tomato Sauce and Ricotta on Toast at The Little Shop of Olive Oils

Roasted Cherry Tomato Sauce and Ricotta on Toast


  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil, plus extra for drizzling
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 cup ricotta cheese
  • 4 slices of rustic bread, toasted
  • A handful of fresh basil leaves, chopped
  • Microgreens for garnish (optional)


  • Preheat your oven to 400°F (200°C).
  • Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with minced garlic, salt, and pepper. Toss to coat the tomatoes evenly.
  • Roast in the preheated oven for 15-20 minutes or until the tomatoes are blistered and starting to burst.
  • While the tomatoes are roasting, spread a generous amount of ricotta cheese on each slice of toasted bread.
  • Once the tomatoes are done, allow them to cool slightly. With a fork, gently press the tomatoes to release some of their juices and create a sauce-like consistency.
  • Spoon the roasted cherry tomatoes and their juices over the ricotta-topped toast.
  • Garnish with chopped basil and microgreens, if using.
  • Drizzle with a bit more olive oil and add another sprinkle of salt and pepper, if desired.
  • Serve immediately and enjoy your Roasted Cherry Tomato Sauce and Ricotta on Toast.


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