Whipped ricotta toast with roasted tomatoes on crusty bread topped with garlicky tomatoes, shallots, and basil is the definition of perfection.
No question, plain ricotta is delicious. But creamy ricotta topped with classic Italian flavors and baked? It’s a satisfying bite that satiates hunger and appeases all your senses; a perfect treat to serve as a dinner party appetizer or brunch bite.
Cook Time: 13 minutes
Yield: 16-20; ½ – inch slices cut at a bias or 20-25; ½ -inch round slices
Preheat the oven to 475° F.
In a medium bowl, combine the tomatoes, shallots, garlic, olive oil, and ¼ teaspoon salt and pepper, to taste. Toss to coat. Spread the tomato mixture in a single layer on a parchment-lined baking sheet. Place in the oven to cook for 8 minutes or until tomatoes burst and shallots are soft and fork tender. Reserve to the side for assembly.
Meanwhile, cut bread into 16 to 20 (½-inch) slices on a slight bias, or create smaller appetizer portions by slicing into rounds that are ½-inch thick. Makes about 20-25 mini appetizer portions.
Lay baguette slices in an even layer on the sheet pan, brush lightly with olive oil. Toast to a golden brown at 475° F for 5 minutes, flipping at the 3 minute mark.
While baguette toasts, whisk Frigo® Whole Milk Ricotta Cheese with ½ the lemon juice and zest. Taste and add more lemon juice to preference.
Remove bread from the oven. Assemble toast by smearing 2 tablespoons Frigo® Whole Milk Ricotta Cheese with lemon on toasted baguettes, top with tomato mixture, and garnish with fresh basil. Finish with a sprinkle of salt and crushed red pepper flakes if desired.