Ricotta Toast with 6 Easy Ways to Top It

Ricotta toast pairs thick, toasted bread with creamy ricotta. Make it in about 10 minutes, or choose one of six sweet and savory toppings for breakfast, lunch, or an appetizer.

Ricotta Toast for Breakfast, Lunch, or a Last-Minute Gathering

I’m more of a planner than an improviser—I’ve been known to make my own vegetable broth and whole wheat pizza dough, if that tells you anything. But when last-minute plans come together to host friends, ricotta toast is one of the easy dishes I know by heart.

Ricotta is light, creamy, and naturally sweet, so it works with savory toppings just as well as fruit and honey. I like to whip it with olive oil and salt until it’s smooth, though I’ll happily skip the food processor when I don’t feel like washing all its parts. The six ricotta toast recipes below range from blistered tomatoes and garlicky mushrooms to strawberries and warm dates. Each topping makes enough for eight slices, so choose one; you don’t need to make them all.

I’ve become more comfortable with the idea that hosting doesn’t mean I have to do everything myself. A friend can toast the bread, another can whip the ricotta, and I’ll make the toppings and put them out in bowls. We carry everything to the deck, and everyone makes their own toast. I make these on quieter days, too, when I want a quick meal that feels a little more put together.

Ricotta Toast Ingredients

The bread and ricotta are the starting point. Then you can choose a topping according to what’s in season, what’s in your fridge, or how much time you have.

• Bread: Thick slices of sourdough or seeded whole wheat bread hold up under the ricotta and toppings. I like slices about 1 inch thick, and day-old bread works well once toasted.
• Ricotta: I prefer thick, whole-milk ricotta for its creamy texture and mild sweetness. You can use store-bought ricotta or make homemade ricotta. Whipping it makes it smoother, but the toast works with ricotta straight from the container.
• Extra virgin olive oil: A little oil helps smooth the ricotta and adds flavor to the savory toppings. I like the peppery note of Spanish Hojiblanca olive oil.
• Kosher salt: A small amount seasons the ricotta. The toppings have their own seasonings, so follow the amounts for the one you choose.

Six Sweet and Savory Ricotta Toast Recipes

• Blistered cherry tomatoes: A few minutes in a hot skillet soften and sear the tomatoes. Garlic and thyme go in near the end, followed by sherry vinegar off the heat.
• Prosciutto, peaches, and Aleppo pepper: Salty cured ham and juicy peaches make a pairing similar to prosciutto and melon. Lemon-mellowed shallot, mint, honey, and Aleppo pepper—mild, fruity chile flakes—round it out.
• Mushrooms with garlic and rosemary: Sauté the mushrooms until caramelized, then add garlic, rosemary, and a little dry white wine. The warm mushrooms are especially good against the cool ricotta.
• Roasted grapes with fennel seed and rosemary: Roasting softens the grapes until they begin to burst. Red wine vinegar keeps this sweet topping firmly on the savory side.
• Strawberries and basil: Let sliced strawberries sit with balsamic vinegar and Greek honey until they release some of their juices. Add fresh basil just before spooning them over the toast.
• Warm dates, walnuts, and sage: Briefly sear the dates, then add lemon zest. Toasted walnuts bring crunch, while sage and a little flaky salt balance their sweetness.

How to Make Ricotta Toast

Choose one topping to start. The ricotta and bread make eight toasts, and the ingredient amounts for each topping option are enough for all eight. Plain ricotta toast takes about 10 minutes; a cooked or marinated topping takes longer, up to about 30 minutes.

For the Ricotta Toast

1. Toast the bread: Toast 8 thick slices of sourdough or crusty whole grain bread. They should be sturdy enough to hold the ricotta and whichever topping you choose.
2. Whip the ricotta: Add 15 ounces whole-milk ricotta, 1 tablespoon extra virgin olive oil, and ½ teaspoon kosher salt to a food processor. Whip until light and smooth, 1 to 2 minutes. If you’d rather skip this step, spread the ricotta as-is.
3. Assemble: Spread the ricotta over the 8 slices of toast. Add one of the toppings below and serve.

Blistered Cherry Tomato Ricotta Toast

1. Sear the tomatoes: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add 1 pint cherry tomatoes and ¼ teaspoon kosher salt. Leave them undisturbed for 1 minute, then cook for another 2 to 3 minutes, stirring occasionally so they sear on more than one side.
2. Add the flavor-makers: Stir in 1 minced garlic clove and 1 teaspoon fresh thyme leaves. Cook until fragrant, about 30 seconds.
3. Finish: Take the skillet off the heat and stir in 1 tablespoon sherry vinegar. Spoon the tomatoes over the ricotta toast.

Prosciutto, Peach, and Aleppo Pepper Ricotta Toast

1. Mellow the shallot: Combine 1 shallot, sliced into thin rounds, and 1 tablespoon lemon juice in a medium bowl. Let sit for 10 minutes to take the sharp edge off the shallot.
2. Dress the peaches: Add 2 peaches, sliced into thin wedges, 1 tablespoon olive oil, ½ teaspoon Aleppo pepper, ¼ teaspoon kosher salt, and freshly ground black pepper to taste. Toss gently.
3. Assemble: Divide the peaches and 4 ounces prosciutto or jamón serrano among the ricotta toasts. Drizzle with 1 tablespoon honey and finish with torn fresh mint.

Mushrooms with Garlic and Rosemary Ricotta Toast

1. Sauté the mushrooms: Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. Add 1 pound thinly sliced mushrooms and ½ teaspoon kosher salt. Sauté for 7 to 8 minutes, until caramelized.
2. Season: Add 2 minced garlic cloves, 1 teaspoon chopped fresh rosemary, and 3 tablespoons dry white wine. Cook, stirring, for about 1 minute, until fragrant and the wine has evaporated. The recipe-card alternative is 2 tablespoons water plus 1 tablespoon white wine vinegar.
3. Serve: Spoon the mushrooms onto the ricotta toast and finish with freshly ground black pepper.

Roasted Grapes, Fennel Seed, and Rosemary Ricotta Toast

1. Heat the oven: Preheat to 425°F.
2. Season the grapes: On a baking sheet, toss 2 cups seedless red grapes with 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon fennel seeds, ½ teaspoon finely chopped fresh rosemary, ¼ teaspoon kosher salt, and freshly ground black pepper to taste.
3. Roast and serve: Roast for 15 to 20 minutes, until the grapes begin to burst. Spoon them over the ricotta toast.

Strawberries and Basil Ricotta Toast

1. Macerate the strawberries: In a medium bowl, mix 1 pint hulled, sliced strawberries with 2 tablespoons balsamic vinegar and 1 tablespoon honey. Let sit for 10 to 15 minutes. This short rest draws out some of the strawberry juices.
2. Add the basil and serve: Fold in ¼ cup roughly chopped fresh basil. Spoon the strawberries and their juices over the ricotta toast, then garnish with more basil.

Warm Dates, Walnuts, and Sage Ricotta Toast

• Sear the dates: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 16 pitted, quartered dates in a single layer. Cook for 1 to 2 minutes, turning them a few times, until lightly seared.
• Finish: Take the skillet off the heat and stir in 1 teaspoon grated lemon zest.
• Assemble: Divide the dates among the ricotta toasts. Top with ¼ cup chopped toasted walnuts, flaky sea salt to taste, and torn or roughly chopped fresh sage.

Tips for Making Ricotta Toast

• Use bread with some structure. Thick sourdough or seeded whole wheat bread gives you a crisp base that can hold the ricotta and a generous spoonful of topping. Day-old bread is fine here; it’s going into the toaster anyway.
• Whip the ricotta only if you want to. The food processor makes it smoother and lighter. On a day when I’d rather not wash it, I spread the ricotta as-is and move on.
• Choose one topping for the whole batch—or make a little of each. Each topping recipe has enough ingredients for eight toasts. If you want to put out several options for guests, you can divide the bread and ricotta among them.
• Assemble just before serving. Toast the bread and prepare your topping first, then spread on the ricotta and add the topping. That way, you get the contrast between crisp bread and creamy ricotta.

More Ricotta Toast Ideas

The six combinations above are my favorites, but there’s no need to buy a long list of ingredients every time you make ricotta toast. A few things you already have can make a good topping:

• Eggs: Add scrambled or fried eggs, or try a soft-boiled or poached egg.
• Asparagus: Use it roasted, blanched, or sautéed, with lemon zest and a few capers.
• Fresh tomatoes: At the height of summer, sliced heirloom tomatoes need little more than salt and torn basil. Tomato confit is another option when you have some on hand.
• Fresh fruit: Try berries or sliced figs, with a little balsamic glaze if you like.
• Chocolate: Chopped dark chocolate and orange zest take the toast in the direction of a cannoli.
• Goat cheese: If you’re making a different kind of toast, goat cheese works with sweet or savory toppings too. Our goat cheese crostini with figs and pistachios is a good place to start.

What to Serve with Ricotta Toasts

One or two ricotta toasts make a snack or a quick meal. For lunch, I’d serve them with a bowl of Italian salad or Caesar salad. When I want something warm alongside, white bean soup or tomato basil soup works well.

My friends tend to show up with a bottle of Cava, knowing I’ll find something to put on the table. These toasts are just the sort of thing I’ll make while they pour a glass. For a more planned gathering, a limoncello spritz or strawberry bellini would be good alongside them.

Make Ahead and Storage

You can whip the ricotta and prepare your chosen topping before you toast the bread. Keep the ricotta and any prepared topping in separate covered containers in the refrigerator, then toast and assemble just before serving. Once topped, the bread gradually loses its crunch.

If you set out a make-your-own-toast spread, keep the ricotta and other perishable ingredients chilled until guests are ready to eat. Refrigerate them within 2 hours of setting them out, or within 1 hour if the temperature is above 90°F.

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