No-Cook Recipes: Whipped Ricotta Toast with Heirloom Tomatoes

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I read an article the other day where a Southern chef said that during the summer, all she wants to eat are tomato sandwiches. I can relate.

When it gets super hot outside and I sweat just from standing in place, all I want to eat is something fresh, simple, and easy. If it comes together in less than five minutes, even better.

If you’re going to eat tomato toast for dinner, though, get the good stuff. Don’t settle for subpar tomatoes, bread, or cheese. I’ve said it once and I’ll say it again: Using better ingredients makes a simple dish shine.

For this toast, I bought sourdough bread at the farmers’ market and zebra heirloom tomatoes. I’d never seen the tomatoes before but when I did, it was like love at first sight. They’re smaller than regular tomatoes and they come in different colors. I picked ones that were all shades of red and green.

“Whipped ricotta” sounds fancier than it is. All you have to do to make it is combine some ricotta, olive oil, and salt in a large bowl, food processor, or blender, and mix it up. Once it’s light and creamy, spread it on some toast, top with the tomatoes, a drizzle of olive oil, and a sprinkling of flaky sea salt.

I’m not exaggerating when I say that this is one of the best things I ate all week. The zucchini and corn skillet set the bar high but this toast delivered. I’m definitely going to make this my go-to meal for the rest of the summer. Maybe I’ll sprinkle some bacon bits on top next time.

Here’s a song that I’ve been jamming out to lately. It hooked me from the beginning. I love the opening line: “I am a woman of leisure.” Yes.

Whipped Ricotta Toast with Heirloom Tomatoes 


for the whipped ricotta:
1/2 cup ricotta
2 tsp olive oil
pinch of flaky sea salt

for the toast:
2 pieces of good bread
3 small heirloom tomatoes, sliced
flaky sea salt for sprinkling
olive oil for drizzling


Make the whipped ricotta by combining the ricotta, olive oil, and sea salt in a blender or food processor on high until smooth. Spread on some toast and top with tomatoes, salt, and olive oil. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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