Whipped Ricotta Toast with Jammy Tomatoes

I’ve made this bite for supper clubs, date nights, and casual family get-togethers. It’s a crowd-pleaser because it looks impressive but comes together with minimal fuss, which is exactly what you want for an appetizer or spread dish.

The ricotta turns to silk which contrasts beautifully against the crispy bread; the jammy tomatoes add the perfect burst of sweetness, making this a robust and delicious bite.

Ingredients

• 16 oz ricotta

• Bread of choice (baguette or sourdough), sliced and toasted with olive oil

• Jammy tomatoes

• Olive oil

• Flaky salt

For the jammy tomatoes:

• 1 pint cherry tomatoes

• 1 tbsp balsamic vinegar

• 2 tsp olive oil

• Pinch of salt

• 1 garlic clove, minced
  

Make the Jammy Tomatoes
Add the tomatoes, balsamic, olive oil, salt, and garlic to a small pot over medium heat. Cook, stirring occasionally, for about 30-40 minutes, until the tomatoes burst and the balsamic thickens into a glossy sauce. Let cool.

Whipped Ricotta
In a food processor, blend ricotta until silky and smooth (1–2 minutes). Optional: add a drizzle of truffle oil for a little extra oomf. Transfer into a piping bag (or ziplock bag), then refrigerate for 1–2 hours to firm up.

Assemble
Pipe the ricotta onto the toasted bread, top with a generous spoonful of jammy tomatoes, and finish with a drizzle of olive oil and a pinch of flaky salt. Serve immediately.

Serve this snack alongside some olives, cubes of parmesan, hummus or your favorite dip, and crudités, and you’ve got yourself a hell of an spread.