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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  1. 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.
  2. 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).
  3. 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.)
  4. 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.
  5. 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)
  6. 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.
  7. Slice the tomatoes into thick slices and sprinkle with salt.
  8. 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.
  9. 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 ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 47.4
  • 56

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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