Ingredients:

  • 1 pint (300 g) Cherry Tomatoes
  • 3 Tbsp Olive Oil (for roasting)
  • 3 cloves Fresh Garlic, peeled and smashed
  • 1 tsp Fresh Thyme or Oregano
  • 1/2 tsp Sea Salt (for roasting)
  • 1/4 tsp Black Pepper (for roasting)
  • 15 oz (425 g) Whole Milk Ricotta Cheese, strained
  • 1 Tbsp Heavy Cream (optional)
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Fine Sea Salt (for ricotta)
  • Pinch Black Pepper (for ricotta)
  • 8 thick slices Rustic Sourdough or Ciabatta
  • 1/4 cup Fresh Basil leaves, torn
  • High-Quality Finishing Olive Oil, to drizzle
  • Flaky Sea Salt, to taste (e.g., Maldon)

Instructions:

  1. Preheat the oven to 180°C / 350°F.
  2. Combine the cherry tomatoes, garlic cloves, roasting olive oil, herbs, salt, and pepper on a rimmed baking sheet. Ensure the tomatoes are spread in a single layer.
  3. Slow roast for 35 to 40 minutes until the tomatoes soften, burst slightly, and begin to caramelize. Remove from the oven and set aside, retaining all pan juices.
  4. If the ricotta is wet, place it in a fine-mesh sieve lined with cheesecloth for 15 minutes to remove excess moisture.
  5. Place the strained ricotta, heavy cream (if using), lemon zest, fine salt, and pepper into the bowl of a stand mixer or food processor.
  6. Whip the mixture for 3 to 5 minutes, starting low and increasing to medium-high speed, until the ricotta is visibly lighter, smoother, and airy, achieving a cloud-like texture.
  7. Brush the thick slices of bread lightly with olive oil and toast until crisp and golden brown.
  8. Spread a generous layer of the whipped ricotta across each slice of warm toast.
  9. Spoon the warm, roasted tomatoes (and the smashed garlic cloves) over the ricotta. Drizzle some of the reserved pan juices over the top to saturate the cheese.
  10. Garnish immediately with torn fresh basil leaves, a final drizzle of high-quality finishing olive oil, and a generous pinch of flaky sea salt. Serve straight away.