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.
Whipped ricotta is so decadent yet so simple to make. It’s delicious on a thick slice of toasted bread. You can add roasted garlic, salt, and pepper to the ricotta and then mix it all up in your food processor. It is the best whipped ricotta. You can then spread a thick layer on a slice of baguette and top it with roasted tomatoes, shallots, and basil. This tomato ricotta toast would be excellent for a light lunch or as a side dish with a salad. It could also be served as a hearty appetizer.
INGREDIENTS
1 medium head garlic
3 teaspoons olive oil - Buy Authentic EVOO here
Kosher salt
Freshly ground black pepper
1 dry pint cherry tomatoes, halved
1 medium shallot, cut into ¼-inch slices
8- ounces baguette
Olive oil spray
1 cup ricotta Buy Authentic Ricotta here
¼ cup chopped basil, for garnish
Crushed red pepper flakes, for garnish (optional)
INSTRUCTIONS
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 a 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 the garlic has been 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 the 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 the bread to toast while you whip the ricotta.
Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with a 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 the oven and assemble toast.
TO ASSEMBLE THE TOAST:
Scoop 1 tablespoon of whipped ricotta onto each piece of bread. Evenly distribute tomatoes and shallots onto toasts.
Top each with basil, a pinch of salt, and red pepper flakes, if using. Serve immediately.
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Credit: Skinny Taste