Charred Grape Tomato and Herby Ricotta Toasts with Walnuts and Balsamic Glaze

These open-faced toasts are a celebration of textures and flavors. Creamy ricotta mixed with fresh herbs is spread over garlicky toasted sourdough, then topped with sweet, charred grape tomatoes, crunchy walnuts and a sprinkle of Parmesan. A final drizzle of balsamic glaze ties it all together.

Perfect for a quick brunch or a satisfying snack, this recipe comes together in under 30 minutes. The combination of warm, melty tomatoes and cool, herby ricotta is simply irresistible.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView 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

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce.
2. Peel and grate or mince the garlic. Halve the grape tomatoes. On a baking sheet, toss tomatoes with half the garlic, a generous 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 parsley leaves from stems and mince. Mince chives. In a medium bowl, combine ricotta, half the Parmesan (reserve the rest for serving) and half the minced herbs. Season with salt and a pinch of chili flakes to taste.
4. In a small bowl, combine the remaining garlic with a generous drizzle of olive oil; season with salt and pepper. Brush one side of each sourdough slice with the garlic oil. Place slices oiled side up on the cleaned baking sheet. Bake on the top rack until toasted and golden, 4-5 minutes.
5. Remove sheet from oven; add walnuts to the sheet (if toasts are done, remove them first). Return to oven until walnuts are toasted, 2-3 minutes. Transfer walnuts to a cutting board to cool slightly, then roughly chop.
6. Divide toasts among plates; spread each with herby ricotta. Top evenly with charred tomatoes, chopped walnuts and remaining Parmesan. Sprinkle with remaining minced herbs and chili flakes to taste. Drizzle with balsamic glaze and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, any sturdy bread like ciabatta or country loaf works well. Adjust toasting time as needed.

Can I make this recipe vegan?

Substitute ricotta with a plant-based ricotta or cashew cream and use vegan Parmesan. Omit the cheese or use a vegan alternative.

How do I store leftovers?

Assemble only what you plan to eat. Store components separately: ricotta mixture, tomatoes and walnuts in airtight containers in the fridge for up to 2 days. Toast bread fresh when ready to serve.