Whipped Ricotta Toast with Roasted Tomatoes

The whipped ricotta toast with roasted tomatoes on crusty bread and garlicky tomatoes, shallots and basil is the perfect way to enjoy fresh summer tomatoes.

Ricotta toast beaten with roasted tomatoes

Whipped ricotta is so decadent and yet so easy to make. It tastes delicious on a thick slice of toasted bread. I add toasted garlic, salt, and pepper to the ricotta and mix everything in my food processor. It's the best whipped ricotta. Then I spread a thick layer on a slice of baguette and top it with roasted tomatoes, shallots and basil. For some other easy toast ideas, try my Hummus Avocado Toast and Avocado Crab Toast.

Toast isn't just for breakfast! This tomato and ricotta toast is great for a light lunch or as a side dish to a salad. It could also be served as a hearty starter.

Whipped cream ricotta toast ingredients

Let's break down all of the components for this ricotta and tomato toast recipe.

Ricotta: I use ricotta that has been beaten in the food processor. I season it with roasted garlic, salt and pepper.
Garlic: The roasting of the garlic makes all the difference in this recipe. It is so good! First, cut off the top of the head from the whole clove of garlic, drizzle with olive oil and wrap in foil. Then cook in a 400-degree oven for 45 minutes.
Tomatoes: By now you know how much I love summer tomatoes, especially grape tomatoes. Roasting them in the oven really brings out their sweetness.
Shallots: Shallots are great because they're more subtle and less overwhelming than yellow or red onions.
Basil: Is there a more classic flavor combination than tomato and basil? Fresh basil is the perfect addition to any summer dish.
Loaf: Choose a nice crusty bread. I tested this recipe on a slice of Dave & # 39; s Killer Whole Wheat Bread first to make it "healthier", but it wasn't thick or hearty enough to hold the toppings. The French baguette held up much better.

Whipped ricotta toast variations:

Swap the baguette for sourdough.
Use cherry tomatoes instead of grape tomatoes.
Sub fresh rosemary or oregano for basil.
Add red pepper flakes for some heat.

More ricotta recipes you'll love:

Ricotta toast with roasted garlic, tomatoes and shallots

Preparation time: 10 min

Cooking time: 35 min

Total time: 45 min

The whipped ricotta toast with roasted tomatoes on crusty bread and garlicky tomatoes, shallots and basil is the perfect way to enjoy fresh summer tomatoes.

1 Medium headed garlic
3 teaspoon olive oil
Kosher salt
Freshly ground black pepper
1 dry pint grape tomatoes, halved
1 medium shallot, cut into ¼ inch slices
8th- Ounces French baguette
Olive oil spray
1 Cup Part of skimmed milk ricotta
¼ Cup chopped basil, for garnish
Crushed red pepper flakes, for garnish (optional)

Preheat the oven to 400 degrees.
Just cut off the top of the head of garlic, leaving the cloves intact and free. Drizzle with 1 teaspoon of oil, wrap tightly in aluminum foil, place on a medium-sized pan and fry for 25 minutes.
In a medium-sized bowl, combine the tomatoes, shallots, the remaining 2 teaspoons of oil, ½ teaspoon of salt and pepper to taste. Throw to coat. Place in a sheet pan lined with parchment.
After the garlic has been roasted for 25 minutes, leave it in the oven, then add the sheet pan with the tomatoes and shallots and fry for 20 minutes.
In the meantime, cut the bread into 20 slices.
Take both sheet pans out of the oven. Turn off the oven, remove the wrapped garlic from the pan and let it cool for 5 minutes.
Place the bread slices evenly on the sheet pan, spray them lightly with olive oil and place the sheet pan in the oven so that the bread can toast when the ricotta is whipped.
Unwrap the garlic and gently squeeze or scoop the cloves into a metal-bladed food processor. Add the ricotta, ¼ teaspoon salt, and pepper to taste, then process for 30 seconds. Scrape the sides with a spatula and pulse 2-3 times to combine them thoroughly.
Take bread out of the oven and put together toast.

Assemble toast:

Place 1 tablespoon of whipped ricotta on each piece of bread. Spread tomatoes and shallots evenly on toast.
Top each with basil, a pinch of salt and red pepper flakes. Serve immediately.

Portion: 4thDiscs, Calories: 256kcal, Carbohydrates: 35G, Protein: 12G, Fat: 7.5G, Saturated fatty acids: 3G, Cholesterol: fifteenmg, Sodium: 586mg, Fiber: 2.5G, Sugar: 4thG

Blue Smart Points: 7th

Green Smart Points: 7th

Purple Smart Points: 7th

Keywords: Toast, tomato toast, whipped feta

sent August 24, 2020 by Gina

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