Charred Tomato and Herby Ricotta Toasts with Walnuts and Balsamic Glaze

These open-faced toasts are the perfect combination of textures and flavors: crispy sourdough, creamy herbed ricotta, sweet charred tomatoes, and crunchy walnuts. Finished with a drizzle of balsamic glaze and a sprinkle of chili flakes, they make a satisfying lunch or light dinner that comes together in just 15 minutes.

Roasting the tomatoes with garlic brings out their natural sweetness, while the ricotta is brightened with fresh parsley and a touch of chili. Toasted walnuts add a nutty crunch, and a final flourish of Parmesan and balsamic glaze ties everything together. It’s a simple yet impressive dish that feels special any day of the week.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Wash and dry produce.
2. Peel and mince or grate the garlic. Halve the grape tomatoes and toss on a baking sheet with half the garlic, a drizzle of olive oil, and a pinch of salt and pepper. Roast on the top rack until tomatoes are lightly charred, 8-10 minutes. Transfer to a medium bowl. Carefully wipe the baking sheet clean with paper towels.
3. Meanwhile, pick the parsley leaves from stems and mince them. In a second medium bowl, combine the ricotta, half the Parmesan (save the rest for serving), and half the minced parsley. Season with salt and a pinch of chili flakes to taste.
4. In a small bowl, combine the remaining garlic with a drizzle of olive oil and season with salt and pepper. Brush one side of each sourdough slice with the garlic oil. Place the bread oiled side up on the cleaned baking sheet. Bake on the top rack until toasted, 4-5 minutes.
5. Remove the sheet from the oven and add the walnuts to the same sheet (if the toasts are done, transfer them to a plate first). Return to the oven until the walnuts are toasted, 2-3 minutes. Transfer walnuts to a cutting board to cool slightly, then roughly chop.
6. Divide the toasts among plates and spread each with the herby ricotta. Evenly top with the charred tomatoes, chopped walnuts, and remaining Parmesan. Sprinkle with the remaining minced parsley and chili flakes to taste. Drizzle with balsamic glaze and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta, French bread, or whole grain. Just adjust toasting time as needed.

How do I store leftovers?

These toasts are best enjoyed fresh. If you have leftover components, store the ricotta mixture, tomatoes, and walnuts separately in the fridge for up to 2 days. Assemble and toast the bread just before serving.

Can I make this without an oven?

Yes, you can char the tomatoes in a skillet over high heat until blistered, and toast the bread in a toaster or under a broiler. Toast the walnuts in a dry pan over medium heat, stirring frequently.