Garlicky Ricotta-Pesto Toast

SERVINGS: the pesto and tomato confit will be enough for approximately 3 toasts.

*Ingredients*

3 tbsp. ricotta cheese

Chili flakes

1 sourdough bread slice (or any kind of bread you like)

Microgreens (optional) 

Tomato confit:

2 cups cherry tomatoes

1 garlic head

¼ cup olive oil (or more if needed)

Salt and pepper

Pesto:

2 cups fresh basil leaves

1-2 tbsp. pine nuts, toasted

1/2 cup grated parmesan cheese

2-3 garlic cloves

1/4 teaspoon salt

¼-½  cup olive oil

*Instructions*

Tomato confit:

1. Preheat oven to 285 F

2. Place cherry tomatoes and garlic head in a baking dish. Add olive oil, salt and pepper and place in the oven until tomatoes are softened. Should take approximately 90 minutes.

Pesto:

Combine garlic, pine nuts and salt using pestle and mortar or small food processor. Then, add parmesan cheese, basil leaves and ¼ cup olive oil and grind until very finely minced. Then, add the rest of the olive oil and process until well combined.

Assembling the toast:

1. In a bowl, mix together ricotta cheese and 2 tbsp. pesto. 

2. Lightly toast the bread.

3. Using a butter knife spread the garlic over the toast.

4. Squeeze the garlic cloves out of its skin and spread it on top of the toast.

5. Spread the ricotta-pesto over the toast.

6. Add tomato confit on top of the toast (amount is to your liking).

7. Season with black pepper, chili flakes and top with microgreens (optional).