Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta

Name: Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 473 milliliters cultured buttermilk (preferably not low-fat); 1 leave Small fresh basil or large leaves cut in chiffonade; 10 cloves garlic; 8 servings Heavy cream, optional; 8 servings Kosher salt; 473 milliliters extra-virgin olive oil; 8 servings Kosher or sea salt; 6 smalls to 8 small tomatoes; 6 slices to 8 thick slices white bread (or even better, buy a loaf of fresh, unsliced bread and slice it at home as thick as you like); 2 liters high-quality whole milk

Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One serving contains 399 calories, 13g of protein, and 27g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have olive oil, milk, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 15 minutes. If you like this recipe, take a look at these similar recipes: Roasted Garlic & Dill Ricotta Spread, Roasted Garlic & Tomato Spread, and Homemade Texas Chips With Guacamole Spread.

Instructions

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.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Pot

Remove from the heat and let cool.

Remove the garlic from the oil and place in a small bowl.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

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).

Ingredients you will need

Texas Toast

Olive Oil

Salt

Cooking Oil

Equipment you will use

Bowl

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.)

Ingredients you will need

Buttermilk

Milk

Equipment you will use

Kitchen Thermometer

Pot

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.

Equipment you will use

Pot

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)

Ingredients you will need

Buttermilk

Ricotta Cheese

Cream

Salt

Equipment you will use

Cheesecloth

Colander

Sieve

Ladle

Bowl

Heat a heavy skillet or pan over medium-low heat for a few minutes.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Roasted Garlic

Olive Oil

Bread

Equipment you will use

Frying Pan

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.

Ingredients you will need

Bread

Salt

Cooking Oil

Equipment you will use

Frying Pan

Slice the tomatoes into thick slices and sprinkle with salt.

Ingredients you will need

Tomato