Next Post
Peanut Butter Mocha Oreo Ice Cream Sandwiches
This post may contain affiliate links, please see our privacy policy for details.
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.
Tieghan, I don’t know how I waited so long to make this! It was really delicious. The layers of flavors and textures were perfect. Everyone raved about it while eating every one. My son told me… Mom, this is the real deal. Thanks again for an another fabulous recipe. Jan xx
Hi Jan,
Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT
This is such a wonderful, delicious and beautiful dish! I love serving it, especially along side my Pasta with Basil Pesto. Everyone raves about it and gobbles up every last bit. And so, I’ve learned to make extras and hide some away, as I did last night. I’ll have this again today for my lunch. Yes!!!
Hi Lynn,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks for making it:) xT
Hi! What would you recommend as a substitute for the tomatoes? My fiance and I aren’t huge tomato fans!
Hey Nicole,
Olives would be a great idea, same with peppers or artichokes! Let me know if you give this recipe a try, I hope you love it! xx
I made this as an appetizer for Thanksgiving and it was a HUGE hit. Thank you so much!
Hey Shannon,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
How far in advance could I marinate the tomatoes? 2 days too much? we are traveling so I’m trying to do this in advance.
Hey Meredith,
Two days seems like they would be just fine! I hope this recipe turns out amazing for you! Happy Thanksgiving! xx
Will part skim ricotta work as well?
Hey Vanessa,
Yes, that would be just fine for you to use! I hope you love the recipe! xT
Hi! In a June 3,20201 comment you said you like to use block feta. do you like that better than ricotta?
Hi Camille,
I must have been confused with another recipe:) You totally could use feta, I love whipped feta, but for this recipe ricotta is great! xx
Is it okay to use water crackers instead of grilled bread or pita, that’s all I have on hand and will be making it tonight!
Thanks!
Hi Judy,
Sure, use whatever you like:) Please let me know if you have any other questions, I hope you love the recipe!! xT
Delicious and pretty appetizer! There was a small amount leftover which I enjoyed for my lunch the next day. Thank you, Tieghan, and I love your photos.
Hey Dona,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
I made this tonight as the side dish for my Pasta with Basil Pesto. It was perfect! The only thing I did differently was use Ezekiel bread, as that’s what we had on hand. I grilled it as you suggested on my stovetop griddle. This was so delicious, that I (shhhh!) threw half my pasta away to instead fill up on this exquisite dish! Once again, many thanks for yet another amazing meal!
Hey Lynn,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
Made this tonight for get together with family and everyone loved it ! It was so easy , I definitely will be making this again. Thank you!
Hey Kim,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Another amazing dish from you! This was so quick and easy and looked super fancy! Everyone loved it and wanted seconds! Will definitely be making this again! I used dried thyme since I couldn’t get fresh quickly enough, and it was still good!
Hi Ruchi,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
THIS IS AN AMAZING RECIPE!!! Made it last night for a Christmas Eve meal of appetizers. Super easy and so incredibly delicious. The only thing is I would cut back on the thyme mixed in with the honey. It doesn’t need 2 tablespoons in my opinion. Served mine with toasted pita wedges instead of toasted baguette.
Hi Martha,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
i made this for a thanksgiving appetizer and it was a HUGE hit! so simple but looks so nice, several people texted me after asking for the recipe!!
Hey Olivia,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Easy to make and so so delicious! This will become a go-to in our house.