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Italian-inspired·Appetizer

Toy Box Tomato Ricotta Torta

A light and versatile baked ricotta base topped with a vibrant assortment of colorful cherry tomatoes, fresh herbs, and a drizzle of olive oil. Perfect as an appetizer or a light summer side dish.

Prep

15m

Cook

20m

Total

35m

Serves

6

Method

  1. 01

    In a mixing bowl, combine the ricotta cheese, one large egg, a small amount of flour, baking powder, freshly ground black pepper, salt, one small minced clove of garlic, chopped fresh herbs (oregano and basil), and grated Parmesan cheese. Stir thoroughly with a spoon until well combined.

    Step 1
    Watch · 0:42
  2. 02

    Generously grease a 9 or 10-inch pie dish with olive oil. Transfer the ricotta mixture into the dish and spread it out as evenly as possible to the edges.

    Step 2
    Watch · 1:42
  3. 03

    Bake in the center of a preheated 400°F (200°C) oven for about 20 minutes, or until the cheese has firmed up and the torta is slightly puffed.

    Step 3
    Watch · 1:50
  4. 04

    Remove from the oven and let it cool completely to room temperature. This prevents toppings from liquefying or becoming runny.

    Step 4
    Watch · 2:07
  5. 05

    If desired, spread a thin layer of creme fraiche or a creme fraiche/pesto mixture over the cooled torta. Arrange the halved toy box cherry tomatoes over the top, covering the surface as densely as possible.

    Step 5
    Watch · 3:13
  6. 06

    Finish with a very generous drizzle of high-quality olive oil and a sprinkling of flaky sea salt before slicing and serving.

    Step 6
    Watch · 3:54

From Chef John

  • “I have these problems so you don't have to.”
  • “You are after all the bosses of your optional sauces.”
  • “Less is more.”