Tomato Confit Ricotta Toast with Cracked Pepper & Herbs

Luscious tomato confit spooned onto creamy ricotta atop toasted bread, finished with cracked black pepper and fresh herbs—this elegant toast offers sweet, savory, and creamy harmony in each bite.
Why You’ll Love This Recipe
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Next-level toast: Elevates simple bread into a gourmet starter or light meal.
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Flavor depth: Slow-baked tomatoes bring concentrated sweetness and richness.
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Elegant yet simple: Stunning presentation with minimal prep and easy assembly.
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Adaptable servings: Serve as individual crostini or open-faced toasts.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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Cherry or grape tomatoes
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Garlic cloves
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Olive oil
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Ricotta cheese
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Fresh herbs (basil, thyme, or oregano)
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Cracked black pepper and salt
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Sliced crusty bread (baguette, sourdough, or country loaf)
directions
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Make tomato confit: Preheat oven to 275 °F (135 °C). Halve tomatoes, place cut side up in a baking dish. Drizzle with oil, scatter garlic, and season. Bake 1½–2 hours until tomatoes are soft and jammy.
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Toast bread: Lightly brush sliced bread with olive oil. Toast on a baking sheet at 375 °F (190 °C) for 5–7 minutes until edges are golden.
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Assemble toasts: Spread a thick layer of ricotta on each slice, spoon tomato confit over, and sprinkle with cracked black pepper.
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Garnish: Top with fresh herbs and a final drizzle of olive oil.
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Serve: Best served warm or at room temperature.
Servings and timing
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Servings: Makes 8 toasts
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Prep time: 10 minutes
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Cook time: 1½–2 hours (for confit)
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Total time: Approximately 1 hour 45 minutes
Variations
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Cheesy addition: Add grated Parmesan or crumble feta over the ricotta.
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Garlic crouton twist: Rub toasted bread with garlic while warm.
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Herb variation: Top with microgreens, chives, or mint for freshness.
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Bread alternatives: Use gluten-free bread or seeded crackers for variation.
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Protein touch: Add prosciutto or smoked salmon for a richer appetizer.
storage/reheating
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Storage: Keep tomato confit in a jar refrigerated up to 1 week. Store ricotta and bread separately.
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Reheating: Warm confit gently in a low oven or microwave. Toast breads fresh before assembling.
FAQs
What is tomato confit?
Tomato confit is slow-baked tomatoes in olive oil and garlic until soft, sweet, and concentrated.
Can I use large tomatoes?
Smaller cherry or grape tomatoes work best for individual bites; larger tomatoes can be quartered and baked similarly.
How long does confit last?
Refrigerated in olive oil, confit stays fresh up to 1 week and can be used in other dishes.
Can I prep ahead?
Yes—make confit days in advance and assemble toasts just before serving.
What cheese works besides ricotta?
Goat cheese, mascarpone, or burrata make excellent alternatives.
How do I prevent soggy bread?
Toast well and serve promptly; warm or room-temperature components help maintain texture.
Can I make it vegan?
Use plant-based ricotta or cashew cream and omit cheese.
Should I remove garlic before serving?
You may leave garlic in for flavor or remove large cloves after baking if you prefer milder taste.
What herbs pair best?
Basil and thyme are classic, but oregano or mint also add brightness.
Can this be a main dish?
Serve alongside salad or soup for a light lunch or dinner.
Conclusion
Tomato Confit Ricotta Toast with Cracked Pepper & Herbs is an elegant, flavor-packed bite that combines creamy cheese, jammy tomatoes, and fresh herbs for an upscale yet effortless dish.
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PrintTomato Confit Ricotta Toast with Cracked Pepper & Herbs
Luscious tomato confit spooned onto creamy ricotta atop toasted bread, finished with cracked black pepper and fresh herbs—this elegant toast offers sweet, savory, and creamy harmony in each bite.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 toasts 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2 cups cherry or grape tomatoes, halved
- 4 garlic cloves
- 1/2 cup olive oil
- 1 cup ricotta cheese
- Fresh herbs (basil, thyme, or oregano)
- Cracked black pepper and salt, to taste
- 8 slices crusty bread (baguette, sourdough, or country loaf)
Instructions
- Preheat oven to 275 °F (135 °C). Place halved tomatoes cut side up in a baking dish. Add garlic and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 1½–2 hours until tomatoes are soft and jammy.
- Preheat oven to 375 °F (190 °C). Brush bread slices lightly with olive oil. Toast on a baking sheet for 5–7 minutes until golden.
- Spread a generous layer of ricotta cheese on each toasted slice.
- Spoon tomato confit over the ricotta, then season with cracked black pepper.
- Garnish with fresh herbs and a final drizzle of olive oil. Serve warm or at room temperature.
Notes
- Use Parmesan or feta for added cheesy flavor.
- Rub toasted bread with garlic for an extra punch.
- Try microgreens or chives as an herb alternative.
- Gluten-free bread or seeded crackers work for dietary needs.
- Add prosciutto or smoked salmon for a protein boost.
Nutrition
- Serving Size: 1 toast
- Calories: 230
- Sugar: 3g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: tomato confit, ricotta toast, savory toast, gourmet appetizer, Mediterranean toast