Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots
Prep Time: 10mins
Cook Time: 35mins
Total Time: 45mins
Course: Appetizer, Side Dish
Whipped Ricotta Toast with Roasted Tomatoes on crusty bread and topped with garlicky tomatoes, shallots, and basil is the perfect way to enjoy fresh summer tomatoes.
1medium head garlic
Freshly ground black pepper
1dry pint grape tomatoes(halved)
1medium shallot(cut into ¼-inch slices)
Olive oil spray
1cuppart skim milk ricotta
¼cupchopped basil(for garnish)
Crushed red pepper flakes(for garnish (optional))
Preheat oven to 400 degrees F.
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.
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.
To assemble toast:
Scoop 1 tablespoon of whipped ricotta onto each piece of bread. Evenly distribute tomatoes and shallots on to toasts.
Top each with basil, a pinch of salt and red pepper flakes, if using. Serve immediately.