TOMATO TOAST WITH RICOTTA
This Tomato Toast with Ricotta is made with a handful of simple ingredients - grape tomatoes, olive oil, fresh garlic, and herbs atop toasty Italian bread with creamy ricotta cheese - but it packs a punch in the flavor in the department.
Provided by Kylie
Categories Main Dish
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Place bread onto a parchment lined baking sheet.
- Brush both slices of bread with olive oil.
- Place tomatoes into a small baking dish. Add olive oil, sliced garlic, oregano and a large pinch of salt. Stir to combine.
- Roast bread and tomatoes for 8-10 minutes, flip bread. Roast for another 5 minutes.
- Divide ricotta evenly between toasts.
- Then divide tomatoes evenly between toasts.
- Sprinkle each toast with Kosher salt and garnish with fresh arugula and chopped parsley if desired.
Nutrition Facts : Calories 249 calories, Sugar 3 g, Sodium 206.7 mg, Fat 15.1 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 19.8 g, Fiber 1.4 g, Protein 9.3 g, Cholesterol 27.1 mg
RICOTTA TOAST WITH BACON AND TOMATO
Toast isn't just for breakfast anymore. Eat this creamy and flavorful toast any time of day! Use a thick-cut crusty bread like sourdough so it can stand up to the toppings. If you prefer a smoother consistency, blend the ricotta in a food processor before using.
Provided by France C
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
- Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
- Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
- Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 18 g, Cholesterol 20.9 mg, Fat 21.4 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 5.2 g, Sodium 527.5 mg, Sugar 0.3 g
RICOTTA AND TOMATO TOAST
This is a quick and tasty breakfast to be enjoyed especially in tomato season.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Spread bread with ricotta; top with tomato and basil. Drizzle with oil, and season with salt and pepper.
Nutrition Facts : Calories 185 g, Fat 7 g, Fiber 3 g, Protein 12 g
WHIPPED RICOTTA TOAST WITH ROASTED GARLIC, TOMATOES AND SHALLOTS
Steps:
- 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.
Nutrition Facts : ServingSize 4 slices, Calories 256 kcal, Carbohydrate 35 g, Protein 12 g, Fat 7.5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 586 mg, Fiber 2.5 g, Sugar 4 g
HEIRLOOM TOMATOES WITH HERBED RICOTTA
Steps:
- In a medium bowl, combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside for up to 30 minutes.
- With a small serrated knife, cut the larger tomatoes in wedges through the stem and the smaller tomatoes in half through the stem. Place them in a medium bowl with the garlic, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.
- When ready to serve, add the basil to the tomatoes and combine. Pile the ricotta in a large (12-inch) round shallow bowl or oval platter. Using a slotted spoon, place the tomatoes around the ricotta, discarding any liquid. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.
RICOTTA TOAST WITH BACON AND TOMATO
Toast isn't just for breakfast anymore. Eat this creamy and flavorful toast any time of day! Use a thick-cut crusty bread like sourdough so it can stand up to the toppings. If you prefer a smoother consistency, blend the ricotta in a food processor before using.
Provided by France C
Categories Pork Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
- Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
- Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
- Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 18 g, Cholesterol 20.9 mg, Fat 21.4 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 5.2 g, Sodium 527.5 mg, Sugar 0.3 g
More about "ricotta toast with bacon and tomato recipes"
TOMATO RICOTTA TOAST WITH BASIL AND BALSAMIC | GIRL HEART ...
From girlheartfood.com
Ratings 6Estimated Reading Time 3 minsCategory Appetizer, LunchTotal Time 7 mins
- Meanwhile, in a bowl, mix ricotta cheese with parsley, crushed red pepper flakes, salt and black pepper.
- Top with sliced tomatoes (and a pinch of salt and black pepper, if desired), along with a drizzle of balsamic reduction, fresh basil and olive oil. Enjoy!
9 WAYS TO MAKE RICOTTA TOAST | THE CROOKED CARROT
From thecrookedcarrot.com
4.7/5 (23)Category Appetizer, Breakfast, SnacksCuisine AmericanEstimated Reading Time 5 mins
- Preheat oven to 400 degrees F. Toss tomatoes in olive oil and spread out on a lined baking sheet (Check out our favorite baking sheet liners here). Season with rosemary, sea salt, and freshly ground pepper to taste. Roast 20-30 minutes or until tomatoes “pop”. Top ricotta toast with tomatoes and rosemary. Enjoy immediately!
- Half berries and spread out on ricotta toast. Drizzle balsamic vinegar over toast, garnish with mint leaves and enjoy!
- Spread banana out on ricotta toast. Sprinkle cinnamon and walnuts over the banana. Drizzle honey over toast and enjoy!
GRILLED BREAD WITH RICOTTA AND TOMATOES RECIPE | BON …
From bonappetit.com
4.2/5 (36)Estimated Reading Time 50 secsServings 8
- Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 Tbsp. oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
- Meanwhile, prepare grill for medium-high heat. Brush both sides of bread with remaining 4 Tbsp. oil and grill until lightly charred, about 2 minutes per side.
- Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
10 SUPER PRETTY RICOTTA TOAST RECIPES YOU'LL LOVE · I AM A ...
From iamafoodblog.com
5/5 (5)Total Time 10 minsCategory SnackCalories 200 per serving
10+ RICOTTA TOAST RECIPES | EATINGWELL
From eatingwell.com
Author Eatingwell
TOMATO & RICOTTA TOAST | AMERICAN HEART ASSOCIATION …
From recipes.heart.org
Servings 4Calories 127 per serving
10 BEST RICOTTA CHEESE TOAST RECIPES | YUMMLY
From yummly.com
TOMATO SOUP WITH RICOTTA AND CRISPY BACON RECIPE | …
From jamesbeard.org
RICOTTA AND ROASTED TOMATO BRUSCHETTA WITH PANCETTA RECIPE ...
From foodandwine.com
5/5 Category AppetizersAuthor Diana HoldenTotal Time 40 mins
- Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to one side of a parchment-lined baking sheet and lay the pancetta slices out on the other side. Bake for 25 minutes, until the pancetta is crisp. Transfer the pancetta to paper towels to drain, then crumble.
- Roast the tomatoes for about 10 more minutes, until bursting and lightly caramelized. Transfer the tomatoes and any rendered fat from the pancetta to a bowl.
- Meanwhile, in a small skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Add the sage and fry until bright green and crisp, 30 to 45 seconds. Drain the sage on paper towels; reserve the oil for another use.
- Spread the ricotta on the toasts and top with the tomatoes and crumbled pancetta. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts with the sage leaves. Serve immediately.
MACADAMIA RICOTTA AND TOMATO TOAST - THE 4 BLADES
From mag.the4blades.com
Estimated Reading Time 50 secs
WHIPPED RICOTTA TOAST RECIPE | LIFE MADE SWEETER | VEGAN ...
From lifemadesweeter.com
Cuisine AmericanTotal Time 20 minsCategory BreakfastCalories 270 per serving
EGGS BACON SAUSAGE TOAST - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PROSCIUTTO TOAST - CILANTRO PARSLEY
From cilantroparsley.com
BACON AND TOMATO WHIPPED RICOTTA
From hellers.co.nz
DUBRETON RECIPES - BACON WRAPPED AVOCADO TOAST WITH LEMON ...
From dubretonrecipes.com
SUMMER TOMATO TOAST WITH RICOTTA AND BACON : RECIPES
From reddit.com
RICOTTA TOAST- TFRECIPES
From tfrecipes.com
RICOTTA TOAST WITH BLISTERED TOMATOES AND MICROGREENS ...
From youtube.com
HOW TO MAKE AVOCADO TOAST? (30+ BEST AVOCADO TOAST ...
From alphafoodie.com
RICOTTA AND TOMATO TOAST RECIPES
From tfrecipes.com
WAFFLE SANDWICH WITH RICOTTA, PROSCIUTTO, AND CHERRY ...
From oakrun.com
10 BEST RICOTTA CHEESE AND TOMATO PIZZA RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love