Whipped Ricotta Toast with Marinated Tomatoes and Lemon Thyme Honey. (2024)

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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

Ingredients

Marinated Tomatoes

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.

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