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:
Preheat oven to 285 F
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:
In a bowl, mix together ricotta cheese and 2 tbsp. pesto.
Lightly toast the bread.
Using a butter knife spread the garlic over the toast.
Squeeze the garlic cloves out of its skin and spread it on top of the toast.
Spread the ricotta-pesto over the toast.
Add tomato confit on top of the toast (amount is to your liking).
Season with black pepper, chili flakes and top with microgreens (optional).