Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots
Savor the flavors of summer with our Whipped Ricotta Toast adorned with Roasted Garlic, Tomatoes, and Shallots. This delightful dish features creamy whipped ricotta spread over crispy bread, all enhanced by the sweet, roasted tomatoes and fragrant shallots, finished with a sprinkle of fresh basil. It’s an irresistible way to celebrate the season's bounty!
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Ingredients
- 1 medium head garlic
- 1 dry pint grape tomatoes
- 1 medium shallot
- 8- ounces French baguette
- Olive oil spray
- 1 cup part skim milk ricotta
- ¼ cup chopped basil
- Crushed red pepper flakes
- 3 teaspoons olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- 1
Begin by preheating your oven to 400 degrees Fahrenheit.
- 2
Trim the top off the garlic head, ensuring the cloves remain whole and exposed. Drizzle 1 teaspoon of oil over it, wrap it tightly in aluminum foil, and place it on a medium-sized sheet pan. Roast in the oven for 25 minutes.
- 3
In a medium mixing bowl, combine the tomatoes and shallots with the remaining 2 teaspoons of oil, ½ teaspoon of salt, and pepper to taste. Gently toss the mixture to ensure everything is well coated. Then, transfer this mixture to a parchment-lined sheet pan.
- 4
Once the garlic has roasted for 25 minutes, keep it in the oven and add the sheet pan with the tomatoes and shallots. Roast both for an additional 20 minutes.
- 5
While that’s happening, slice the bread into 20 pieces, each about ½ inch thick.
- 6
After the roasting time is complete, take both sheet pans out of the oven. Turn the oven off, remove the wrapped garlic from the pan, and let it cool for about 5 minutes.
- 7
Arrange the bread slices in a single layer on the empty sheet pan, mist lightly with olive oil, and place the pan back in the oven to toast the bread while you prepare the ricotta.
- 8
Carefully unwrap the garlic and either squeeze or scoop the softened cloves into a food processor fitted with a metal blade. Add the ricotta, ¼ teaspoon of salt, and pepper to taste. Process for 30 seconds, then scrape down the sides with a spatula and pulse 2-3 more times to ensure everything is well mixed.
- 9
Remove the toasted bread from the oven and start assembling your toast.
- 10
Take a tablespoon of the whipped ricotta and spread it on each slice of bread. Evenly distribute the roasted tomatoes and shallots over the ricotta.
- 11
Finish each toast with a sprinkle of fresh basil, a pinch of salt, and red pepper flakes if desired. Serve right away for the best flavor.