Garlic-Roasted Tomato and Ricotta Toasts with Walnuts and Balsamic Glaze

Imagine biting into a perfectly toasted slice of sourdough, slathered with creamy, herb-infused ricotta, and piled high with sweet, charred tomatoes and crunchy walnuts. That’s what you get with these Garlic-Roasted Tomato and Ricotta Toasts. It’s a simple yet elegant dish that works for brunch, a light lunch, or even a satisfying snack.

The magic lies in the contrast of textures and flavors: the crisp toast, the cool ricotta, the burst of roasted tomatoes, and the nutty crunch of walnuts, all tied together with a tangy balsamic glaze. Ready in under 30 minutes, this recipe proves that great things come in small packages.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 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

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 the 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 the tomatoes with half the garlic, a generous drizzle of olive oil, and a pinch of salt and pepper. Roast on the top rack until the 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 the stems and mince them. Mince the chives. In a second medium bowl, combine 1 cup 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 the bread oiled side up on the clean baking sheet. Bake on the top rack until toasted, 4–5 minutes.
5. Remove the sheet from the oven; add the walnuts to the same sheet. (Tip: if the toasts are done, remove them from the sheet.) Return to the oven until the walnuts are toasted, 2–3 minutes. Transfer the walnuts to a cutting board to cool slightly, then roughly chop.
6. Divide the toasts among plates; spread each with the herbed ricotta. Evenly top with the roasted tomatoes, chopped walnuts, and remaining Parmesan. Sprinkle with the remaining minced herbs and chili flakes to taste. Drizzle with as much balsamic glaze as you like and serve.

Recipe Tips

FAQ

Can I use a different type of bread?

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

Can I make this recipe vegan?

To make it vegan, use a plant-based ricotta alternative and omit the Parmesan or use a vegan Parmesan. The rest of the ingredients are naturally plant-based.

How do I store leftovers?

These toasts are best enjoyed fresh. If you have leftovers, store the components separately: keep the ricotta mixture in an airtight container in the fridge, and store the tomatoes and walnuts at room temperature. Assemble just before serving.