Charred Tomato and Ricotta Toasts with Walnuts and Balsamic Glaze

These charred tomato and ricotta toasts are the ultimate combination of creamy, crunchy, and tangy. Golden sourdough slices are brushed with garlic oil, toasted to perfection, and spread with a luscious herby ricotta. On top, sweet roasted grape tomatoes and toasted walnuts add texture and flavor, finished with Parmesan, fresh herbs, chili flakes, and a drizzle of balsamic glaze.

This recipe is perfect for a quick lunch, appetizer, or even a light dinner. The contrast of warm tomatoes and cool ricotta, along with the crunch of walnuts, makes every bite delightful. Best of all, it comes together in under 30 minutes with simple ingredients.

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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

2 unit 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 with rack in 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 drizzle of olive oil, and a pinch of salt and pepper. Roast on top rack until lightly charred, 8–10 minutes. Transfer to a bowl. Carefully wipe the baking sheet clean.
3. Meanwhile, pick parsley leaves from stems and mince. Mince chives. In a medium bowl, combine 1 cup ricotta, half the Parmesan (reserve the rest), and half the minced herbs. Season with salt and a pinch of chili flakes to taste.
4. In a small bowl, mix remaining garlic with a drizzle of olive oil and a pinch of salt and pepper. Brush one side of each sourdough slice with the garlic oil. Place bread oiled side up on the clean baking sheet. Bake on top rack until toasted, 4–5 minutes.
5. Remove sheet from oven; add walnuts to the sheet (if bread is done, remove bread 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 with herby ricotta. Top evenly with tomatoes, 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 bread instead of sourdough?

Yes, any sturdy bread like ciabatta or a rustic Italian loaf works well. Just adjust toasting time as needed.

How do I store leftovers?

Store components separately: ricotta mixture in the fridge, tomatoes and walnuts at room temperature. Assemble fresh for best texture.

Can I make this vegan?

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