A quick and easy breakfast toast with creamy whipped ricotta and juicy roasted tomatoes perfect for a Mediterranean-inspired start to your day.
Whipped Ricotta & Roasted Tomatoes Toast
Whipped Ricotta & Roasted Tomatoes Toast
Ashley’s Place
1
5 minutes
Mediterranean
Breakfast
I made whipped ricotta for the first time last year as a delicious dip for Christmas which you can check out here and decided to use some of the leftovers to make this delicious take on a loaded toast which is great for breakfast or lunch.
✔️ Ready in just 20 minutes and can be cooking in the oven while you get ready
✔️ A great way to use leftover whipped ricotta dip
✔️ Perfect for a Mediterranean-inspired breakfast or snack when your looking to switch up your stock standard breakfast options
Ingredients
300g Cherry or Perino Tomatoes
1tsp of olive oil
½ Tsp of onion powder
½ Tsp garlic powder
½ Tsp Italian herbs
Add a couple of sprigs of rosemary if you like too
2 Tbsp of Whipped Ricotta
Directions
🍅 Preheat oven to 220c
🍅 Add your cherry/small tomatoes to a oven proof dish with sides with a good try to keep in on 1 layer not overlapping
🍅 Roast for approx. 20 mins until nice and roasted the will blister & colour you want them to do this
🍅 Toast your sourdough and add a good layer of whipped ricotta and some of the caramelised onions if there is some left the recipe for this is here
- 🍅 add your roasted tomatoes on top and enjoy 😍😍