Whipped Ricotta & Feta Focaccia with Roasted Vine Tomatoes

Golden focaccia topped with whipped ricotta, feta, lemon and soft roasted vine tomatoes. A simple Mediterranean-style plate for lunch, brunch or a relaxed sharing table.

Golden focaccia, creamy ricotta and warm roasted tomatoes make an easy table feel generous. The tomatoes soften in olive oil and garlic until they are sweet and jammy, while the ricotta and feta bring a cool, savoury contrast. It is simple enough for lunch, but beautiful enough to sit beside warm beans, olives and good bread as part of a slow weekend spread.

Prep: 15 min · Cook: 35 min · Yield: 4 topped focaccia pieces · Cuisine: Mediterranean · Category: Brunch

Ingredients

Roasted Vine Tomatoes

• 4 large vine-ripened tomatoes
• 3 tbsp olive oil
• 2 garlic cloves, lightly crushed or sliced
• 1/2 tsp fine salt
• Freshly cracked black pepper
• Small pinch of dried oregano or chopped rosemary, optional

Whipped Ricotta & Feta

• 250 g ricotta
• 2 tbsp feta
• 1 tbsp olive oil
• Small squeeze of lemon juice
• 1/2 tsp lemon zest
• Freshly cracked black pepper
• Salt, only if needed

Assemble

• 4 pieces Simple Rosemary Focaccia
• Whipped ricotta and feta
• Roasted vine tomatoes
• A little roasted tomato oil, to finish
• Fresh parsley or basil, optional
• Freshly cracked black pepper

Method

1. Preheat the oven to 180°C fan or 200°C conventional.
2. Place the tomatoes in a small roasting dish. Cut a shallow cross into the top of each tomato so they can soften and open as they roast.
3. Add the olive oil, garlic, salt, black pepper and oregano or rosemary if using.
4. Roast for 30–40 minutes, until the tomatoes are soft, split and sitting in their own tomato oil.
5. Let the tomatoes cool for 5–10 minutes before placing them on the whipped ricotta. They should be warm, not boiling hot.
6. Add the ricotta, feta, olive oil, lemon juice, lemon zest and black pepper to a small food processor.
7. Blend until smooth, creamy and spreadable. Taste before adding salt, as the feta may season it enough.
8. Transfer to a small bowl and keep covered in the fridge until ready to assemble.
9. Warm or lightly toast the focaccia pieces if desired. Day-old focaccia can be refreshed in a 180°C oven for 5–8 minutes.
10. Spread each piece of focaccia generously with whipped ricotta and feta, leaving a little edge of bread showing.
11. Place a roasted tomato on each piece, gently pressing or opening it slightly so it sits naturally on the ricotta.
12. Spoon over a small amount of roasted tomato oil. Do not add too much, or the focaccia will soften quickly.
13. Finish with black pepper and a little parsley or basil if using. Serve straight away.

Serving Suggestion

Serve this with Warm Cannellini Beans with Garlic & Olive Oil, olives, roasted vegetables or a simple green salad. It also works beautifully as part of a relaxed brunch or sharing table with extra Simple Rosemary Focaccia on the side.

Storage Notes

The whipped ricotta and roasted tomatoes are best stored separately. Keep the ricotta covered in the fridge for up to 2 days and the roasted tomatoes in an airtight container for up to 3 days.

Make Ahead Notes

The tomatoes and ricotta can both be prepared ahead, but assemble the focaccia just before serving. Once topped, the bread will soften as it sits.

Notes

Let the roasted tomatoes cool slightly before assembling. If they are too hot, they will loosen the ricotta and soften the bread quickly.

The feta adds salt and savoury depth, so taste the ricotta mixture before adding any extra salt.

Use thick pieces of focaccia so they can hold the ricotta and tomatoes without becoming soggy.

A little roasted tomato oil is beautiful, but too much will make the topping slide. Add just enough for gloss and flavour.

The Grace Table Tip

Toast the cut side of the focaccia lightly before topping if the bread is a day old. It gives the ricotta something sturdy to sit on and keeps the edges crisp while the tomatoes stay soft and glossy.

Cherry tomatoes can be used instead of large vine tomatoes. Roast them until blistered and jammy, then spoon them over the ricotta with a little of their oil.