Whipped Ricotta Toast with Roasted Tomatoes
Ingredients
The toast
-
8
ounces
French baguette
-
20
slices
½-inch slices of bread
-
1
medium
head garlic
-
3
teaspoons
olive oil
-
1
cup
part skim milk ricotta
-
¼
cup
chopped basil
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
optional
crushed red pepper flakes
The toppings
-
1
dry pint
grape tomatoes, halved
-
1
medium
shallot, cut into ¼-inch slices
Instructions
- Preheat the oven to 400°F.
- Cut the top off the garlic head, drizzle with 1 teaspoon of olive oil, wrap in foil, and roast for 25 minutes.
- In a bowl, combine the tomatoes, shallots, remaining olive oil, salt, and pepper, then toss to coat.
- Transfer the tomato mixture to a parchment-lined sheet pan and roast for 20 minutes after adding it to the oven with the garlic.
- Slice the baguette into 20 slices.
- Remove the garlic and tomato sheets from the oven, let the garlic cool for 5 minutes, then toast the bread in the oven.
- Squeeze the roasted garlic into a food processor, add the ricotta, salt, and pepper, and blend until smooth.
- Spread 1 tablespoon of whipped ricotta on each slice of bread, top with roasted tomatoes and shallots, and garnish with basil and red pepper flakes if desired.
- Serve immediately.
Nutrition Facts (estimated)
Servings
5
Calories
256
Total fat
7.5g
Total carbohydrates
35g
Total protein
12g
Sodium
586mg
Cholesterol
15mg
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