Ricotta Toast is the recipe of all recipes, with so many topping options from sweet to savory: strawberries, honey, roasted tomatoes, avocado, eggs, chili oil, herbs, and more! The whipped ricotta is ready in just minutes so you can enjoy this versatile recipe for breakfast, lunch, and dinner! Of course, it’s great as a snack and appetizer, too!
We’ve all loved making whipped ricotta dip with herbs and honey for the most delicious vegetarian appetizer around. So it’s no surprise that taking it a step further and making actually toast with it is just as delicious. And SO versatile!
When I tell you I have ricotta toast for breakfast, lunch, and dinner all on the same day, I’m not exaggerating.
Because when it comes to the versatility in toppings, ranging from sweet to savory – and with so little prep work involved – it’s an easy, delicious, and must-make recipe all of the time.
Let’s learn how to make ricotta toast, and then get to the next level: ALL the topping ideas!
How to Make Ricotta Toast
Making ricotta toast itself takes about 5 minutes, with two simple steps and two ingredients. It’s true, this can be made in just 5 minutes – depending on what toppings you choose to use!
I first experimented with ricotta toast after a trip to Australia, when I came back and made spinach eggs. In that recipe, you’ll see the addition of other ingredients (hi, garlic and cream) to make the ricotta base.
For this basic ricotta toast recipe, we’re simply whipping the ricotta, adding a little salt for flavor, and leaving the rest up to the toppings. I simply mention the others to inspire you to play around with the recipe once you’ve tried it – because the possibilities are endless!
Whip Ricotta Cheese
The sole purpose of whipping ricotta cheese is for texture. The result is light, fluffy, extra-creamy ricotta.
You can use either a mixer or a food processor. If you’ve made my ricotta dip, then you’ll know I usually use a hand mixer for that recipe, because quite frankly, it’s a lot easier to clean than my food processor.
Start with fresh whole milk ricotta. The freshest you can get. And do not skimp on the fat content either. The more fresh and whole the ricotta is, the better it’s going to whip into a light and creamy perfection.
Then, either use your mixer or pulse it in the food processor, to add air into the ricotta until it’s light and fluffy. I also recommend adding a pinch of salt, even if you’re going to make a sweet ricotta toast because it helps bring out a touch of flavor in the cheese.
Find ricotta cheese in the specialty cheese section, or in the cheese aisle near the sour cream.
Do I have to whip the ricotta?
So, you want to know if you can take a shortcut…could you simply spread ricotta on toast and top it? Sure, you could, but trust me, you’re gonna wanna take the extra step and whip it up. 🙂
If you are in a hurry, simply spread fresh ricotta over your toast and continue on with the toppings.
Toast the Bread
The contrast of the light fluffy ricotta and warm, crunchy toasted bread is spectacular all on its own.
Use a toaster if you’ll be making just a couple of toasts, or the oven if you plan to toast multiple slices of bread (brunch party, anyone?!).
To toast bread in the oven, lay the slices across a large baking sheet and place them in a 350°F oven for about 10 minutes, flipping halfway through.
You can also use the broiler. Turn it on and toast the bread for just a few minutes on each side – just be careful to watch it so it doesn’t burn. This method moves quickly!
Looking for a smaller appetizer portion? Try crostini!
The Best Bread for Ricotta Toast
You want a hearty slice of bread to make ricotta toast, so that you can pile it high with fluffy ricotta and all the toppings, without it sagging under the pressure of it all.
Of course, if you’re in a pinch, any darn bread will do because…it’s bread. But if you can be particular, I recommend a thick slice of sourdough bread (because let’s be real, who doesn’t love sourdough?!).
Also on the hearty scale is a nice whole wheat seed loaf; it adds excellent texture to a simple toast and cheese situation.
Savory Topping Ideas
Oh my goodness are there SO many topping ideas to share with you! Here, I’m providing 6 topping idea recipes (that are also quick and easy and SO FULL OF FLAVOR). But then, because I’m extra and cannot get enough of literally all the ways to top these toasts, I have a few more ideas, too.
From sweet to savory ricotta toast recipes, they’re here and they’re ready for you to enjoy! Let’s get to it.
White Balsamic Strawberries
When I first read about pickled strawberries, I thought it was…interesting. I love strawberries, but I couldn’t quite wrap my head around the concept. Then I saw POY use them on goat cheese toast, and was instantly inspired to try something similar on my ricotta toast.
So when I tell you that you have got to, 100% must try this, do know I was skeptical to start. And now, I cannot get enough of the combination of slightly sweet, tangy, savory strawberries, and white balsamic vinegar paired with light, creamy ricotta.
And the fresh thyme leaves, flakey sea salt, and freshly ground black pepper… definitely take it over the top.
It’s ready to make in just 10 minutes, all you have to do is mix it all up and let the flavors meld. I actually prefer using frozen strawberries that have quickly thawed in the microwave; the soft texture pairs beautifully with the whole toast situation. You can also use fresh, or on-their-last-leg berries.
Also, no secret that there’s a special place in my heart for roasted, buttery tomatoes. Especially when paired with a cheese and carb situation.
Similar to my blistered tomato pasta recipe, I like to quickly “roast” up some cherry or grape tomatoes in a skillet with butter, olive oil, and red pepper flakes until they’re blistered, saucy, and oh so flavorful.
Garnish with fresh basil and flakey sea salt (you’re going to see a theme) and prepared to be wowed. Honestly, I couldn’t stop saying how in love with the combination I was with every bite. Basic? Maybe. But for a good reason.
Peas & Mint
There are a lot of variations you can make with this concept. Again, using frozen peas for affordability and easy-ness, thaw them under water then toss them together with lemon juice (and zest), fresh mint, high-quality olive oil, salt, and pepper, and pile it on!
If you have time and desire, add in some minced garlic and finely chopped shallot to really up the ante. Sliced radishes are also delicious in this combination. Try other herbs, like fresh parsley, too!
This combination is warm, earthy, and comforting! Taking a note from my mushroom bruschetta, this topping combines rich mushrooms with garlic, shallot, and fresh thyme. Oh, and don’t forget the butter!
They saute together in just about 10 minutes, keeping this a quick and easy topping. You can use any kind of mushroom you like; I typically go for Baby Bella, but as you can see in the photo, Portobello work too!
Be sure to let the mushrooms saute in a dry pan and release their liquid before adding the butter and aromatics; this ensures they soak up all that flavor!
Broccolini & Chili Oil
Give me a recipe I can add broccolini to, and I’m gonna do it. You can roast it up in the oven, or make it in the air fryer to keep things quick.
If you’d like, add a squeeze of fresh lemon juice, or lemon zest, and drizzle on chili oil. It’s savory, texture-filled, and a little bit spicy.
Make it Sweet!
There are many ways to make it sweet, but keep things simple with a drizzle of honey, some fresh blueberries, and crushed pistachios (or walnuts, or pecans). Pears are also delicious in this combination.
It’s as easy as that. Of course, some fresh mint adds an extra freshness, too.
More Topping Ideas
I told you I couldn’t stop there. While the above recipes are included below in the recipe card, here are some additional ideas for you as you expand this whole new world of ricotta toast:
- Fried Egg or Soft Scrambled…
- …with romesco sauce!
- How about avocados?
- …with everything but the bagel seasoning.
- Fresh tomatoes…or tomato jam…
- …with pesto!
- Roasted Grapes for more sweet-and-savory combos!
- Swirl in your favorite fruit jam.
- Add fresh berries – like raspberries or blackberries.
- Peach season? Be sure to give them a try!
- Leftover roasted veggies? Add them on top!
- Take the herb and honey mixture from the dip and enjoy it super-sized on toast.
- Seafood lover? Try a combination of capers, dill, and smoked salmon.
Did I miss your favorite? Be sure to leave us a comment below, because I cannot wait to try it!
Serving Size and Storage
I recommend whipping up an entire container of ricotta to use either immediately to feed a family, or to make toast for several days in a row. If you’re not going to enjoy it all in one sitting, it makes excellent meal prep for quick breakfasts or snacks.
While ricotta has the best flavor when as fresh as you can get it, it will last in the fridge if stored in an airtight container for up to 4 days. I like to use glass jars but any airtight container will work. When you’re ready to use it again, you can give it a little extra whip with a fork, or simply use it as is.
What to Serve with Ricotta Toast
Depending on your toppings, ricotta toast can be a meal in itself, served alongside fresh fruit or a simple green salad.
If you’re keeping the ricotta toast basic with simply some flakey sea salt, then consider serving it alongside eggs for a filling breakfast or a comforting soup for lunch. It would pair well with butternut squash soup, a hearty vegetable soup, and more!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
How to Make Whipped Ricotta Toast
Ricotta Toast Base
- 15 ounces whole milk ricotta cheese
- Pinch salt
- Flaky sea salt and freshly ground black pepper, for most toppings
- Bread slices, preferably sourdough
White Balsamic Strawberries
- 8 ounces strawberries, fresh or frozen
- 1 ½ Tablespoons white balsamic vinegar
- 1 Tablespoon granulated sugar
- fresh thyme
Quick "Roasted" Tomatoes
- 1 pint cherry or grape tomatoes
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- red pepper flakes
- fresh basil leaves, for garnish
Broccolini & Chili Oil
- 1 bunch broccolini, about 6 ounces
- 1 Tablespoon olive oil
- chili oil
- 8 ounces baby bella or portobello mushrooms, sliced
- 2 tablespoons butter
- 1-2 cloves garlic, minced
- 1 Tablespoon shallot, finely chopped
- 2-3 fresh thyme sprigs
Peas & Mint
- 1 cup frozen peas, thawed
- ½ lemon, juiced and zested
- ½ Tablespoon fresh mint, more for serving
- Drizzle high-quality olive oil
Honey & Pistachio
- Drizzle honey
- ¼ cup pistachios, shelled and roughly chopped
- Blueberries, as desired
- Whipped Ricotta: place cold ricotta and a pinch of salt in the bowl of a food processor or a bowl with tall sides, if using a hand mixer. Pulse or beat on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Toast: use your toaster to toast them to the desired amount. For the oven: pre-heat the oven to 350°F and place the bread slices on a large baking sheet in a single layer. Bake for 10 minutes, flipping halfway through, until golden brown. Broil: place the sheet pan of bread under the broiler, set to high, for about 2 minutes on each side, watching carefully so they do not burn.
- Spread a layer of the ricotta across the warm toast. Depending on the slice of bread, I like to do around ¼ cup for each slice. Top as desired with one of the options below (prepare them first for easy assembly) or with one of the simple ideas listed above in the post.
- Strawberries: if using frozen berries, thaw in the microwave on defrost for 2 minutes. If using fresh, hull and halve any large strawberries. Toss with the vinegar and sugar; let rest for 10-15 minutes if you have time, so the flavors meld together (go ahead and add a pinch of S&P, too). Top on the ricotta toast, and garnish with lots of fresh thyme, flaky sea salt, and freshly ground black pepper.
- Tomatoes: heat a large skillet over medium-high heat. Add butter and oil, and once melted, add the whole tomatoes, along with a pinch of salt and red pepper flakes. As the tomatoes begin to soften, use the back of a spoon to gently pop them, releasing their juices. Simmer for about 10 minutes until softened and the liquid has thickened slightly. Top on the ricotta toast and garnish with fresh basil, flaky sea salt, and freshly ground black pepper.
- Broccolini & Chili Oil: toss broccolini in a drizzle of olive oil with a pinch of salt. Roast at 425°F for 12-15 minutes, or in the air fryer at 375°F for 7-9 minutes, tossing halfway through. Top on the ricotta toast and drizzle on chili oil. Garnish with flaky sea salt, and freshly ground black pepper.
- Mushrooms: heat a large skillet over medium-high heat and add the sliced mushrooms to the dry pan. They will begin to release their liquid over the course of 5-8 minutes. Then, add in the butter, garlic, shallot, and fresh thyme sprigs. Stir to combine and let saute until the shallot is soft and fragrant. Remove the thyme sprigs. Top the ricotta toast with the mushroom mixture and garnish with fresh thyme leaves.
- Peas & Mint: thaw frozen peas under warm water or in the microwave. Drain if needed, then toss with lemon, mint, olive oil if using, salt, and pepper. Top on the ricotta toast and garnish with extra mint, flaky sea salt, and freshly ground black pepper.
- Honey & Pistachio: so versatile and no prep required! Assemble the ricotta toast, then drizzle with your desired amount of honey, and sprinkle on chopped pistachios (walnuts or pecans also work). Add fresh blueberries or pear slices, or another berry, if desired.
- Store any leftover whipped ricotta or toppings in their own airtight container in the fridge for up to 4 days. I like to reheat the tomatoes and mushrooms in the microwave if using them for leftovers before assembling again.
- Using approximately 1/4 cup whipped ricotta, the base makes approximately 8 servings.
- Each topping makes approximately 2-4 ricotta toasts, depending on how much of each you use and how big your slices of bread are.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.