Heirloom Tomato Ricotta Toast

Heirloom Tomato Ricotta Toast

We turned to our pal Tessa to bring you the most summeriest, brightest, punnnnchiest slow roasted tomatoes on ricotta and baguette! 🍅 

by Tessa Smith | @tessasmith


3 pints of tomatoes

¼ cup Sizzle

1 lil bundle of rosemary and thyme, mixed

1 16 oz tub of ricotta (plus a few tbsp of milk if needed to make it smoother to whip)

1 baby baguette



Drizzle for topping


Active Time: 20 minutes

Full Time: 1 hour 45 minutes

Serves 2

First set your oven to 350 F. I added 3 pints of tomatoes, about ¼ cup of Sizzle, salt + pep, and a lil bundle of rosemary and thyme to a cast iron pan.


Bake that at 350 F for 1½ hours, you want them to be soft and juices released before removing and let cool. 


While you're letting them roast, whisk or whip up your tub of ricotta. The one I used was a lil dry so I added about 4 tbsp of milk (1 tbsp at a time) until it was smooth enough to whip.


Cut your baguette in half and toast that on medium heat in some more Sizzzzzle until golden and crisping.


Assembly is so simple, you just want to make sure nothing is HOT or else you’ll melt the ricotta, which… ricotta puddlez isn’t the worst thing ever.

Spoon a generous amount of ricotta on the bread, top with your tomatoey topping, extra flaky salt and black pep, and Drizzle on top to amp up the punchiness of the dish. Garnish with some extra time leaves and BOOM. Dats it!