Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots
User Reviews
5
Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots
Description
This dish begins by roasting a head of garlic wrapped in foil with olive oil, along with grape tomatoes and sliced shallots tossed in oil, salt, and pepper, to develop soft, sweetened textures and rich flavor. Meanwhile, a French baguette is sliced and sprayed with oil before toasting to crispness. The ricotta is whipped to a creamy consistency and spread onto the warm toast, creating a smooth base that balances the roasted toppings.
The toasted bread conveys a crunchy texture that contrasts the soft ricotta and sweet-roasted vegetables. The roasted garlic adds a gentle, sweet garlic flavor that infuses the overall dish. Fresh basil on top imparts a herbaceous note while red pepper flakes can provide subtle heat for depth.
These toasts can be served as an appetizer or a light snack, offering a mix of textures and flavors that highlight the roasted components and fresh garnishes. Timing the roasting ensures the vegetables and garlic achieve tender caramelization simultaneously.
Ingredients
- 1 garlic medium head
- 3 teaspoons olive oil
- kosher salt
- black pepper freshly ground
- 1 grape tomatoes halved, dry pint
- 1 shallot cut into ¼-inch slices, medium
- 8- ounces baguette French
- olive oil spray form
- 1 cup ricotta cheese part skim milk
- ¼ cup basil for garnish, chopped
- red pepper flakes for garnish (optional, crushed
Instructions
- Preheat oven to 400 degrees F.
- Scoop 1 tablespoon of whipped ricotta onto each piece of bread. Evenly distribute tomatoes and shallots on to toasts.
- Cut just the top of the head of garlic off, leaving cloves intact and exposed. Drizzle with 1 teaspoon oil, wrap tightly in aluminum foil, place on medium sheet pan and roast for 25 minutes.
- Top each with basil, a pinch of salt and red pepper flakes, if using. Serve immediately.
- In a medium bowl, combine the tomatoes, shallots, remaining 2 teaspoons oil, ½ teaspoon salt and pepper, to taste. Toss to coat. Transfer to a sheet pan lined with parchment.
- After garlic has roasted for 25 minutes, leave it in the oven then add the sheet pan with the tomatoes and shallots and roast for 20 minutes.
- Meanwhile, cut bread into 20 (½-inch) slices.
- Remove both sheet pans from the oven. Turn the oven off, take wrapped garlic off sheet pan and allow to cool for 5 minutes.
- Lay bread slices in an even layer on the sheet pan, spray lightly with olive oil and place the sheet pan in the oven to allow bread to toast while you whip the ricotta.
- Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with metal blade. Add the ricotta, ¼ teaspoon salt and pepper, to taste then process for 30 seconds. Scrap sides with a spatula and pulse 2-3 times to thoroughly combine.
- Remove bread from oven and assemble toast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 4slices | |
| Calories | 256kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 7.5g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 586mg | 24% |
| Fiber | 2.5g | 10% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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