Easy Whipped Ricotta Toast with basil arugula pesto, oven roasted tomatoes finished with chives and freshly cracked black pepper. Grilled rye bread and creamy whipped ricotta cheese blended with fresh pesto served up with roasted tomatoes. This is the simplest lunch of brunch yet so amazingly GOOD that’s quick and easy to make. 

With the warmer days ahead, sometimes you just want something light that quick and easy to throw together for a satisfying lunch or brunch, something that’s not to heavy and of course totally delicious! 

This whipped ricotta toast will certainly satisfy your hunger and can be thrown together in a few minutes. 

Of course you can simply whip up ricotta for this dish without the pesto but we wanted to add that kick of fresh herbs to this recipe. You can add store bought pesto.. no shame there or make a simple batch of basil arugula pesto and add a few tablespoons to the food processor and whip it with the ricotta and the result is this beautiful pillow like soft whipped ricotta that’s bright green and smells amazing from the freshness of the pesto. 

As for the tomatoes, we kept things very simple and roasted them in the oven and simply drizzle some olive oil and sprinkles salt and pepper and roasted until they blistered. 

To finish our toast we garnished them with fresh chopped chives and some fresh cracked black pepper. 

Simple quick and easy lunch! 

Print Recipe

PESTO WHIPPED RICOTTA TOAST WITH ROASTED TOMATOES

Easy Whipped Ricotta Toast with basil arugula pesto, oven roasted tomatoes finished with chives and freshly cracked black pepper. Grilled rye bread and creamy whipped ricotta cheese blended with fresh pesto served up with roasted tomatoes. This is the simplest lunch of brunch yet so amazingly GOOD that’s quick and easy to make. 

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Lunch

Servings: 2

Author: the communal feast

Ingredients

• Arugula pesto:
• 1 cup arugula
• ½ cup basil
• 5 cloves of garlic
• 1/3 cup garlic oil if you cant find garlic oil, mince your garlic and let soak in olive oil for a few minute
• ¼ cup pine nuts
• 1/3 cup freshly grated Parmesan cheese
• 1/2 cup ricotta
• Rye bread
• 2 Roma tomatoes
• 1 Tbsp olive oil
• Salt + pepper
• 2 Tbsp chopped chives

Instructions

• 1. Heat oven to 400 degrees. Slice tomatoes and place them on a baking sheet. Drizzle olive oil over the tomatoes and season with salt and pepper. Roast in the oven until the tomatoes blister for about 10-15 minutes.
• 2. To make the pesto, add all ingredients to a food processor, pulse and slowly drizzle in olive oil until all the ingredients are blended together. Scoop out pesto and drizzle some olive oil over top to keep the pesto loose.
• 3. To the food processor, add the ricotta and 2-3 Tbsp of pesto. Whip the ricotta for 2 minutes until it turns soft and creamy.
• 4. To assemble the toast, toast your rye bread, next spread the whipped ricotta over the toast, add your tomatoes slices ans finish with fresh chopped chives and fresh cracked pepper.