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Grilled Bread with Ricotta & Tomatoes

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant grilled bread with ricotta and tomatoes is a celebration of simple, high-quality ingredients. By marinating a variety of small, colourful tomatoes in a sharp garlic and vinegar dressing, you create a punchy topping that perfectly cuts through the richness of the creamy cheese. It is a sophisticated take on bruschetta that relies on the contrast between the warm, charred bread and the cool, herb-flecked produce.

As a versatile vegetarian dish, these toasts work beautifully as a light lunch or a seasonal starter for a dinner party. You can prepare the tomato base up to twelve hours in advance, making it an excellent choice for stress-free entertaining. Serve them on a large platter with an extra drizzle of olive oil for a rustic, homemade feel.

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Ingredients for Grilled Bread with Ricotta & Tomatoes

  • 1 garlic clove

  • Kosher salt

  • 1 tablespoon red wine vinegar

  • 90ml olive oil, divided

  • 350g assorted small tomatoes (such as cherry, Sun Gold, or green), halved, quartered if large

  • Freshly ground black pepper

  • 8 3/4"-thick slices country-style bread

  • 150g (loosely packed) coarsely chopped mixed tender herbs (such as basil, parsley, small dill sprigs, and/or chives)

  • 275g whole-milk ricotta

How to make Grilled Bread with Ricotta & Tomatoes

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Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.

Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 60ml oil and grill until lightly charred, about 2 minutes per side.

Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.

Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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