I firmly believe there are two kinds of people in this world: those who love sweet foods and those who love savory foods. I am in the latter category. And when cold weather hits, a bowl of fruit just doesn’t quite cut it. This morning we awoke to ice covered roads (a rarity in Houston). So, on the advice of our local news anchor, we stayed in bed a bit longer than usual. It seemed the perfect opportunity to putter around the kitchen and create a warm and cozy breakfast.

I spotted some fresh ricotta in the refrigerator….ricotta…a lovely, light, creamy, glorious fresh cheese. It is a perfect partner with warm tomatoes. With a touch of lemon and thyme, this one is a keeper. Enjoy.



Grilled Bread with Ricotta and Tomatoes

  • Author: Ronda Carman
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 8 1x


8 slices of thick country-style bread
1 pint cherry tomatoes
3 sprigs fresh thyme
1/4 cup, plus 4 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces ricotta cheese
salt and freshly ground black pepper, to taste
1 tablespoon lemon zest
pinch of red pepper flake


Preheat oven to 400°F. Toss cherry tomatoes with thyme and ¼ cup of oil. Place the tomatoes on a baking dish sheet large enough to fit them in a single layer. Season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 15-20 minutes. Let cool slightly.

Prepare grill (medium-high heat). Brush both sides of bread with remaining 4 tablespoons of oil and grill until lightly charred, 2 minutes per side. Spread ricotta on warm toast. Top with tomatoes, salt and freshly ground black pepper, lemon zest and red pepper flakes. Serve immediately,

  • Category: Breakfast
  • Method: Baked Grilled

Keywords: Grilled Bread with Ricotta and Tomatoes

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