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Embracing the spring and early summer produce with this easy Whipped Ricotta Toast with Marinated Tomatoes and Lemon Thyme Honey. Grilled sourdough bread and creamy whipped ricotta cheese served up with herb-marinated tomatoes and a salty-sweet lemon thyme honey sauce. This is the simplest of appetizers, yet so amazingly GOOD. Enjoy for brunch, a quick (and easy) lunch, or as a simple appetizer for your next spring or summer gathering.
I’m so excited about this recipe. This is one of those recipes that’s so simple, yet so delicious. Perfect for so many occasions. Everything from a quick lunch to an easy appetizer for your next spring-summer gathering. And it is so very versatile too!
When I looked at the calendar the other day, I was shocked that we’re already into the final weeks of May. Memorial Day is truly just around the corner, and with Memorial Day comes the unofficial start to summer.
So crazy, right? Just like you guys, I’m pretty excited for summer and all the longer warmer days ahead! Our weather here in the mountains is still looking pretty gloomy. But I know the summer days are just around the corner!
And with the warmer longer days comes outdoor picnics and Memorial Day festivities. No summer party is complete without a good appetizer or two. Therefore, I wanted to share something new and simple, that’s easy to throw together, and of course, delicious too.
With a loaf of sourdough in the pantry and fresh cherry tomatoes sitting on the counter, this whipped ricotta toast quickly came to mind. Yes…simple, yet show-stopping at the same time.
It’s probably my favorite “recipe” of the week.
The details are simple, start with those tomatoes
I went back and forth on what to serve this ricotta toast with, cherry tomatoes or fresh berries. At the end of the day, I still couldn’t make up my mind. So I mixed up a quick batch of my favorite marinated tomatoes and served both the tomatoes and a handful of fresh berries with the toast.
For the tomatoes, I simply toss them with olive oil, balsamic, garlic, basil, thyme, salt, and pepper. One of my favorite mixes.
And for the berries, well they can be served up just as is. I love any berry, but strawberries and blueberries work best with the flavors within the tomatoes. Totally an optional addition, but delicious if you love a sweet and savory flavor.
Now that lemon thyme honey…
Ah, my favorite sauce, especially with creamy whipped ricotta. It adds a sweet and savory element that pairs well with the creamy ricotta cheese. It’s really all the toast needs.
Now finish it up…
Whip the ricotta in a food processor or blender until creamy. Grill the bread with olive oil until it’s toasted and lightly charring on the edges.
I love to serve the creamy ricotta drizzled with the honey, and then the toast and tomatoes on the side. Everyone can make up their own toast this way and it saves the bread from ever becoming soggy.
Alternately, you can spread the ricotta over the toast and top with the tomatoes, then serve the toast up crostini style on a platter. Either way, it’s going to be great!
And lastly, while tomatoes are my go-to for this, all fresh fruits, and especially fruit jams, would be delicious too.
Oh, and peaches will be amazing once they come into season next month. YUM!
So you see, this is a very adaptable recipe. It’s great for summer entertaining, a light lunch, or just a simple afternoon snack. And yes, I will be making this for both Memorial Day and Father’s Day…and then all summer long!
Looking for other spring and summer appetizers? Here are a few…
Marinated Goat Cheese Strawberry Crostini
Peach Brie Pastry Tarts with Peppered Rosemary Honey
Marinated Cherry Tomatoes with Burrata + Toast
Lastly, if you make this Whipped Ricotta Toast with Marinated Tomatoes and Lemon Thyme Honey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Whipped Ricotta Toast with Marinated Tomatoes and Lemon Thyme Honey
Servings: 8
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Marinated Tomatoes
- 2 cups cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup fresh basil, roughly chopped
- 2 tablespoons fresh thyme leaves
- 1 clove garlic, grated
- kosher salt and black pepper
Lemon Thyme Honey
- 1/4 cup honey
- 2 tablespoons fresh thyme leaves
- 1-2 tablespoons lemon juice
Ricotta + Toast
- 1 loaf sourdough bread, sliced
- 2 cups whole milk ricotta cheese
- fresh berries, for serving (optional)
Instructions
- 1. To make the tomatoes. Combine all ingredients in a bowl and season to taste with salt and pepper. Let sit 10-15 minutes or up to overnight in the fridge. Bring to room temp before serving.2. To make the honey. Combine all ingredients in a glass jar. Season with salt and black pepper. 3. Whip the ricotta in a food processor until smooth and creamy. Season with salt. The ricotta can be kept in the fridge for up to 3 days. 4. When ready to serve, preheat your grill to high heat or preheat your oven to 400° F. Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.5. Spread the ricotta over the bread. Top with tomatoes, honey, and berries, if desired.
THIS, this is Amazing! I am truly enjoying all of your recipes. Thank you for sharing.
Hey Ginger,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! xTieghan
Could I use Maple syrup instead? We can’t used honey bc of my sons allergies and Thai sounds so delicious
Hey Anna,
Sure, maple syrup will work just fine here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this last night for my girls night and it was delicious! Everyone wanted the recipe. This will be my new favorite appetizer.
Hey Kristin,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
This was so creative and so delicious. I grabbed The fresh thyme and basil I needed from our little herb garden in a pot out front, and whipped the whole thing up in just a few minutes. I would never have thought to combine these flavors like this but definitely will again! Thank you for the idea!
Hey Bethany,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
Any alternative for the ricotta if I don’t have a food processor? (I have a kitchen aid mixer and an immersion blender.)
Suggestions:
Use your KitchenAide mixer with the whip beater, whip like whipping cereal
I use an immersion blender on my ricotta and it works great!
Hey Susan,
I would go ahead and use your mixer! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Saw this recipe last night and couldnt wait to make it so I had it for breakfast this morning and loveddd it! So easy to make and so tasty. My new favorite! Thank you!!
Hey Lola,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
This was so so good! Super easy and absolutely delicious…definitely going to make again! Thanks for another yummy recipe!?
Hey Aggie,
I am so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
Forgot to rate the first time.
Thanks again Nina!!
This is sooooooooo good. We always marinate tomatoes, but I never would have thought to whip ricotta. We also have some fabulous local honey, so that was a bonus. Now, this whipped ricotta makes me think lasagna. I almost never add ricotta, because it’s “gritty”, that is probably not a problem now. Thanks
Hey Nina,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
I’m not sure I understand how to whip the ricotta, I’ve never done that. Just in the food processor? For how long? Will the ricotta… Change in some way? Just get really smooth or will it grow in volume, like with whipped cream. I’m excited to try this, thanks!
Hey Kelly,
Yup, you will just whip in the food processor, it will become nice and creamy like the photos. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is AMAZING!! We are in lockdown due to the 3rd wave of Covid and I was looking for a way to bring a smile to my family’s face and this was it. I did not have sour dough but I did have some leftover baguette so I sliced that and toasted it using my homemade roasted garlic olive oil. I also added some of the honey mix to the ricotta. This is such a keeper in my recipe rotation. Thank you!!
Hey Monica,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Why do you say to preheat the oven to 400?
Hey Nancy,
So that when you are ready to bake the bread, your oven will be at the correct temperature. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would soft goat cheese be good in place of ricotta?
Hey Ellen,
Sure, I think that would be fantastic! I hope you love the recipe, please let me know if you give it a try! xTieghan
Just made your whipped Ricotta with the tomato balsamic marinate on toasted sourdough … a big hit ?
Hey Sylvia,
Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan
will be making this soon can i use vegan ricotta as am dairy free perfect for my after office snacks and home snacks while i work on computer and phone will dm you if i make this and let you know how it goes Thanks Ramya
Thanks! I hope you love the recipe!! Yes, vegan ricotta should work just fine:) xTieghan
Would soft goat cheese be good in place of ricotta?
Hey Ellen,
Yes, I think goat cheese would also work well here. I hope you love the recipe, please let me know if you give it a try! xTieghan