Ricotta Toast With Bacon And Tomato Recipes

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TOMATO TOAST WITH RICOTTA



Tomato Toast with Ricotta image

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

1/4 cup olive oil + 2-3 tablespoons for brushing bread
6-8 slices rustic Italian bread, sliced 1/2 inch thick
1 pint grape tomatoes
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
15 oz. whole milk ricotta cheese
fresh arugula
fresh chopped parsley
Kosher salt

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



Ricotta Toast with Bacon and Tomato image

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

2 slices bacon
⅔ cup diced cherry tomatoes
1 tablespoon shredded Parmesan cheese
2 leaves fresh basil, minced
salt and ground black pepper to taste
2 thick slices crusty bread
2 tablespoons olive oil
¼ cup ricotta cheese

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



Ricotta and Tomato Toast image

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

1 thick slice whole-wheat bread, lightly toasted
1/4 cup part-skim ricotta cheese
1/2 small heirloom or beefsteak tomato, sliced
Fresh basil leaves
1/4 teaspoon olive oil
Coarse salt and ground pepper

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



Whipped Ricotta Toast with Roasted Garlic, Tomatoes and Shallots image

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.

Provided by Gina

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 11

1 medium head garlic
3 teaspoons olive oil
Kosher salt
Freshly ground black pepper
1 dry pint grape tomatoes (halved)
1 medium shallot (cut into ¼-inch slices)
8- ounces French baguette
Olive oil spray
1 cup part skim milk ricotta
¼ cup chopped basil (for garnish)
Crushed red pepper flakes (for garnish (optional))

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



Heirloom Tomatoes with Herbed Ricotta image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cups fresh ricotta, preferably homemade (recipe follows)
3 tablespoons minced scallions, white and green parts (2 scallions)
2 tablespoons minced fresh dill
1 tablespoon minced fresh chives
Kosher salt and freshly ground black pepper
2 pints assorted heirloom tomatoes
1 teaspoon minced garlic
1 tablespoon good olive oil, plus more for drizzling
1/2 cup julienned fresh basil leaves, plus extra for garnish
Fleur de sel
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

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



Ricotta Toast with Bacon and Tomato image

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

2 slices bacon
⅔ cup diced cherry tomatoes
1 tablespoon shredded Parmesan cheese
2 leaves fresh basil, minced
salt and ground black pepper to taste
2 thick slices crusty bread
2 tablespoons olive oil
¼ cup ricotta cheese

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

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