Herbed Ricotta Bagel with Slow-Roasted Cherry Tomatoes

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 bagel halves)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 cups (about 10 oz / 300 g) cherry tomatoes
• 2 tbsp extra-virgin olive oil, divided, plus more for drizzling
• Kosher salt and freshly ground black pepper
• 1 cup (8 oz / 225 g) whole-milk ricotta
• 2 tbsp finely chopped fresh herbs (basil, parsley, chives)
• 1 tsp finely grated lemon zest + 1–2 tsp lemon juice
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 2 plain bagels, split
• Flaky sea salt and extra herbs, for serving (optional)

Do This

• 1. Heat oven to 300°F (150°C). Line a baking sheet with parchment.
• 2. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper; spread cut-side up on sheet.
• 3. Roast 40–45 minutes until soft, collapsed, and lightly caramelized; set aside to cool slightly.
• 4. In a bowl, whisk or beat ricotta with 1 tbsp olive oil, lemon zest and juice, garlic, herbs, salt, and pepper until light and fluffy.
• 5. Toast bagel halves until golden.
• 6. Spread each half thickly with whipped herbed ricotta; top with roasted tomatoes.
• 7. Finish with a drizzle of olive oil, cracked black pepper, flaky salt, and extra herbs; serve warm or at room temperature.

---

Why You’ll Love This Recipe

• Bright, creamy, and deeply flavorful: whipped herbed ricotta meets jammy slow-roasted tomatoes.
• Feels like a café-style brunch but uses simple, easy-to-find ingredients.
• Great make-ahead elements: roast the tomatoes and whip the ricotta in advance.
• Easy to customize with different herbs, bagel types, or extra toppings.

Grocery List

• Produce: Cherry tomatoes, lemon, garlic, fresh herbs (basil, parsley, chives or similar).
• Dairy: Whole-milk ricotta.
• Pantry: Plain bagels, extra-virgin olive oil, kosher salt, flaky sea salt (optional), black pepper.

Full Ingredients

For the slow-roasted cherry tomatoes

• 2 cups cherry or grape tomatoes (about 10 oz / 300 g), halved
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For the whipped herbed ricotta

• 1 cup whole-milk ricotta (8 oz / 225 g), drained if very wet
• 1 tbsp extra-virgin olive oil
• 1 tsp finely grated lemon zest (from about 1/2 lemon)
• 1–2 tsp fresh lemon juice, to taste
• 1 small garlic clove, very finely minced or grated
  • or 1/4 tsp garlic powder, for a milder flavor
• 2 tbsp finely chopped fresh herbs (such as a mix of basil, flat-leaf parsley, and chives)
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper

For the bagels and assembly

• 2 plain bagels, split horizontally (4 halves total)
• 1–2 tsp extra-virgin olive oil, for drizzling
• Flaky sea salt, for finishing (optional but recommended)
• Freshly ground black pepper, for finishing
• Extra chopped fresh herbs or small herb leaves, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the tomatoes

Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper for easy cleanup. Rinse the cherry tomatoes, pat them dry, and slice them in half. Place them in a bowl and toss with 1 tablespoon of olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until evenly coated.

Step 2: Slow-roast the cherry tomatoes

Arrange the seasoned tomato halves cut-side up on the prepared baking sheet in a single layer. Roast in the preheated oven for 40–45 minutes, or until the tomatoes are soft, slightly shriveled, and lightly caramelized around the edges. They should look juicy and jammy, not completely dried out. Remove from the oven and let them cool slightly while you prepare the ricotta and bagels.

Step 3: Make the whipped herbed ricotta

While the tomatoes roast, add the ricotta to a medium mixing bowl. If the ricotta is very wet, drain it briefly in a fine-mesh sieve or cheesecloth to remove excess liquid. Add 1 tablespoon olive oil, the lemon zest, 1 teaspoon lemon juice to start, the minced garlic (or garlic powder), chopped herbs, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Using a whisk, a spoon, or a hand mixer on low speed, beat the ricotta mixture for 1–2 minutes until it becomes smooth, light, and slightly fluffy. The goal is a spreadable, creamy texture that will sit nicely on the bagel without running off.

Step 4: Taste and adjust the ricotta

Taste the whipped ricotta and adjust the seasoning. Add more lemon juice if you want extra brightness, more salt for depth, or more herbs for freshness. If the mixture seems too thick or stiff, whisk in a small drizzle (about 1 teaspoon) of olive oil or a teaspoon of water until it loosens slightly. Cover and refrigerate if you are not using it immediately.

Step 5: Toast the bagels

When the tomatoes are nearly done, split the bagels in half if not already sliced. Toast the bagel halves in a toaster, toaster oven, or under the broiler until the cut sides are golden brown and crisp around the edges. A well-toasted surface helps the creamy ricotta sit on top without soaking in too quickly, giving you better texture.

Step 6: Assemble the herbed ricotta and roasted tomato bagels

Place the warm toasted bagel halves on plates. Generously spread each half with about 1/4 cup of the whipped herbed ricotta, creating soft swoops and swirls with the back of a spoon. Divide the roasted tomatoes evenly over the ricotta, letting some of the juices and caramelized bits drip onto the cheese.

Drizzle each bagel half lightly with olive oil. Finish with a pinch of flaky sea salt (if using) and plenty of freshly cracked black pepper. Scatter extra chopped herbs or a few small herb leaves on top for a fresh, colorful garnish.

Step 7: Serve and enjoy

Serve the bagels while the tomatoes and bagels are still slightly warm for the best contrast of temperatures and textures. The creamy, cool ricotta, warm bagel, and sweet-tangy tomatoes combine for a bright, café-style open-faced sandwich. Pair with a simple green salad or scrambled eggs for a complete brunch, or enjoy on its own as a satisfying light meal or snack.

Pro Tips

• Choose good ricotta: Whole-milk ricotta makes a huge difference. Look for one that is thick and creamy rather than watery; if needed, drain it briefly before whipping.
• Roast low and slow: Keeping the oven at 300°F (150°C) concentrates the tomato flavor without burning them. If they start to brown too quickly, reduce the heat slightly.
• Do not skimp on seasoning: Taste both the tomatoes and ricotta as you go. Salt, acid from lemon, and fresh herbs are what make the flavors pop.
• Toast to your preference: A deeper toast gives great crunch and stands up well to the creamy topping. Lightly toasted works too if you prefer a softer bite.
• Scale easily: This recipe doubles or triples well for brunch gatherings. Roast more tomatoes on two trays and whip a larger batch of ricotta at once.

Variations

• Garlic-rosemary version: Swap the herb mix for finely chopped rosemary and parsley, and add an extra pinch of garlic for a more savory, aromatic twist.
• Balsamic drizzle: Before serving, drizzle the tomatoes with a little balsamic reduction or glaze for a sweet-tangy accent.
• Different bases: Use sourdough toast, baguette slices, or toasted English muffins instead of bagels for a slightly lighter or more rustic feel.

Storage & Make-Ahead

The roasted tomatoes can be made up to 3 days in advance. Let them cool completely, then store in an airtight container in the refrigerator along with any pan juices. Rewarm gently in a low oven (275°F / 135°C) or at room temperature before serving.

The whipped herbed ricotta can be prepared 1–2 days ahead. Store in an airtight container in the refrigerator. Give it a good stir before using, and adjust with a splash of lemon juice or a drizzle of olive oil if it thickens in the fridge.

Assembled bagels are best enjoyed immediately, as the bagels will soften over time. If you need to prep ahead for a gathering, toast the bagels just before serving and set out bowls of whipped ricotta and roasted tomatoes so guests can assemble their own.

Nutrition (per serving)

Approximate values per serving (1 topped bagel half): about 310 calories, 11 g protein, 12 g fat, 40 g carbohydrates, 2 g fiber, and 550 mg sodium. Values will vary based on the brand and size of bagels and the exact amount of olive oil and salt used.