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Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta Recipe

Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta Recipe

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Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta

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Ingredients:

Serving

2 cups extra-virgin olive oil
10 cloves garlic
kosher salt
8 cups high-quality whole milk
2 cups cultured buttermilk (preferably not low-fat )
kosher salt
heavy cream , optional
6 to 8 thick slices white bread (or even better
kosher or sea salt
6 to 8 small tomatoes
small fresh basil leaves
freshly ground black pepper

Directions:

For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes. Remove from the heat and let cool.
Remove the garlic from the oil and place in a small bowl. Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed. Reserve the remaining oil for other uses (including griddling the Texas toast).
For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low. Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.)
Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop. Do not stir the mixture during this time.
Line a colander or other large strainer with cheesecloth and set over a large bowl. Gently ladle or pour the mixture over the cheesecloth. Allow the whey to drain from the curds and collect in the bowl below. (Whey can be saved for other uses, mostly anything buttermilk can be used for). After about 1 hour of draining, transfer the curds to a small bowl and season with salt. (If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it)
For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes. Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread. When the one side has reached a deep golden brown color, remove the slice from the skillet. Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread. When it has reached a deep golden brown, remove from the skillet and sprinkle with salt. Repeat with remaining slices.
Slice the tomatoes into thick slices and sprinkle with salt.
Smear the Texas toast with 2 tablespoons roasted garlic spread. Assemble tomato slices on top of a slice of toast (1 tomato per slice). Place several small dollops of ricotta on top of the tomatoes. Top with basil. Sprinkle with more salt and a twist of freshly ground black pepper. Eat.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2049.94 Kcal (8583 kJ)
Calories from fat	781.11 Kcal
		% Daily Value*
Total Fat	86.79g	134%
Cholesterol	22.19mg	7%
Sodium	985.66mg	41%
Potassium	4331.22mg	92%
Total Carbs	238.38g	79%
Sugars	221g	884%
Dietary Fiber	4.68g	19%
Protein	86.94g	174%
Vitamin C	136.1mg	227%
Iron	2mg	11%
Calcium	3147.5mg	315%

Amount Per 100 g
Calories	320.43 Kcal (1342 kJ)
Calories from fat	122.1 Kcal
		% Daily Value*
Total Fat	13.57g	134%
Cholesterol	3.47mg	7%
Sodium	154.07mg	41%
Potassium	677.02mg	92%
Total Carbs	37.26g	79%
Sugars	34.55g	884%
Dietary Fiber	0.73g	19%
Protein	13.59g	174%
Vitamin C	21.3mg	227%
Iron	0.3mg	11%
Calcium	492mg	315%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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