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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