Cherry Tomato Ricotta Toasts

by Akshaya Murali

Cherry tomato ricotta toasts


  • 1/4 cup Ricotta Cheese
  • 4-5 slices of bread
  • 2 pints cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons Black Sesame Lentil Podi
  • Salt
  • Basil for garnish


  • Preheat the oven to 400F.
  • Slice the cherry tomatoes in half. Toss it with 1 tablespoon olive oil and season it with salt. Arrange it on a rimmed baking sheet, roast, tossing once, until tomatoes are blistered and beginning to burst about 15-20 minutes. 
  • While the tomatoes are in the oven, whip up the ricotta by stirring it vigorously with a spoon a few times.
  • Lightly toast the bread with 1 tablespoon olive oil. 
  • Once the tomatoes are out of the oven, assemble your toast.
  • Spread ricotta evenly on each slice of toasted bread, arrange the oven roasted tomatoes, sprinkle with Black Sesame Lentil Podi.
  • Garnish with basil and enjoy!