tomato toast

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 Toast with Roasted Garlic, Tomatoes and Shallots

garlic

olive oil

Kosher salt

black pepper

dry pint grape tomatoes (halved)

shallot

French baguette

Olive oil spray

skim milk ricotta

basil (for garnish)

red pepper flakes (for garnish (optional))

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 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 garlic has 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 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 bread to toast while you whip the ricotta.

Unwrap the garlic and carefully squeeze or scoop cloves into a food processor fitted with 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 oven and assemble toast.

Scoop 1 tablespoon of whipped ricotta onto each piece of bread.  Evenly distribute tomatoes and shallots on to toasts.

Top each with basil, a pinch of salt and red pepper flakes, if using.  Serve immediately.

To assemble toast:

Pan con Tomate or Spanish Tomato Bread – This is what happens when I have a crusty loaf of bread and some fresh ripe tomatoes in my garden!

Pan con Tomate (Spanish Tomato Bread)

oz rustic loaf or French baguette (sliced 1/4 inch thick)

garlic (peeled and left whole)

tomatoes

salt

tsp extra virgin olive oil

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

bread

extra virgin olive oil

Black pepper

Garlic Clove

Preheat the oven to 375°.

Place bread on a baking sheet and place in the oven to lightly toast for about 5 minutes, or until slightly crisp on top and barely golden; remove from the oven.

While still hot, lightly rub the garlic cloves over the surface.

Then rub the tomato halves over the tops of the toasted bread.

Sprinkle with salt and pepper and drizzle with extra virgin olive oil; serve immediately while still warm.

I’ve never heard of this bread so I am thrilled to have tried and loved it. My bread slices were on the thinner side so I had no trouble with it breaking apart. Also I never knew garlic would melt on hot bread so that was cool lol the tomato made a nice color and the taste Omg. I will sub this quite a bit for garlic bread as this was so much fresher. Thank you for this recipe!

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Whipped Ricotta Toast with Roasted ...

Pan con Tomate (Spanish Tomato Brea...

Top 2 tomato toast recipes from across the web

The most viewed tomato toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whipped Ricotta Toast with Roasted ...

Pan con Tomate (Spanish Tomato Brea...

The most viewed tomato toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine