I made this for the first time on a Tuesday when I had half a tub of ricotta that needed using and a pint of cherry tomatoes going a little soft. Twenty minutes later I was eating something that felt way more intentional than it had any right to be. That’s kind of the magic of a good toaster oven.
The tomatoes are the whole thing, really. Roasting them at 400°F concentrates all that sweetness and pulls out the acidity in the best way, and the sliced garlic underneath gets almost melty and mild. If you have a small toaster oven baking pan with a rim, use it — you want to catch all that garlicky tomato oil because it goes right on top at the end.
Whipping the ricotta sounds fancier than it is. Literally just beat it with a fork for a minute or two and it goes from dense and grainy to something creamy and light. Lemon helps a ton. I skip this step when I’m lazy and immediately regret it, so just do it.
If your toaster oven is on the smaller side, you might need to roast the tomatoes and toast the bread in separate rounds — that’s completely fine, just keep the tomatoes warm. A countertop toaster oven with a broil function handles this whole recipe start to finish without you ever turning on a full-sized oven, which in summer especially feels like a small victory.
Toaster Oven Crispy Whipped Ricotta and Roasted Cherry Tomato Toasts with Basil Oil and Flaky Salt
Thick slices of bread get toasted golden, then piled with creamy whipped ricotta and jammy burst cherry tomatoes. A drizzle of basil oil and a pinch of flaky salt finish it off.
Ingredients
Roasted Tomatoes
Whipped Ricotta
Basil Oil
Toasts
Instructions
Roast the Tomatoes
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Preheat your toaster oven to 400°F on the bake setting.
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Toss the halved cherry tomatoes with the olive oil, sliced garlic, red pepper flakes, salt, and pepper directly on a small rimmed baking sheet or toaster oven pan. Spread them in a single layer, cut side up — don't crowd them or they'll steam instead of roast.
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Roast for 15 to 18 minutes, until the tomatoes are shriveled, jammy, and starting to caramelize at the edges. Some will burst. That's the goal. Set aside.
Make the Basil Oil
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While the tomatoes roast, blend or blitz the basil leaves, olive oil, and pinch of salt together in a small blender or with an immersion blender. About 30 seconds. It won't be perfectly smooth and that's fine — rough and green is good. If you don't have a blender, just chop the basil very finely and stir it into the oil.
Whip the Ricotta
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In a small bowl, combine the ricotta, olive oil, lemon zest, lemon juice, and salt. Use a fork or small whisk and beat it for a solid 60 to 90 seconds. It'll get noticeably lighter and fluffier — worth the arm workout.
Toast the Bread
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Once the tomatoes are done, pull them out and switch your toaster oven to the broil setting, or bump to 450°F toast mode if yours has it. Brush each bread slice lightly with olive oil on both sides.
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Toast the bread for 2 to 3 minutes per side until deeply golden and crisp on the outside but still a little chewy inside. Watch it — broilers are fast and every toaster oven runs differently.
Assemble
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Spread a generous heap of whipped ricotta on each toast. Don't be shy — you want a thick layer.
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Spoon the roasted tomatoes over top, including any garlicky oil left in the pan. That stuff is gold.
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Drizzle with basil oil, scatter torn fresh basil over everything, and finish with a good pinch of flaky salt. Eat immediately.
Notes
Ricotta quality matters a lot here. The cheap watery stuff won't whip up as nicely — if you can grab a good whole-milk ricotta from the deli or specialty section, do it. The basil oil keeps in the fridge for 2 days (it'll dull in color but still tastes great). You can roast the tomatoes ahead and reheat them briefly in the toaster oven before assembling. Thick-cut bread is non-negotiable — thin sandwich bread goes limp under all those juicy tomatoes.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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