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Garlicky Ricotta-Pesto Toast with Tomato Confit
Desayuno

Garlicky Ricotta-Pesto Toast with Tomato Confit

1 h 50 minPara 3Nutri-Score C€€
de @yarindanieli73 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

3 personas
  • ricotta cheeseLácteos45 g
  • chili flakesEspecias1 g
  • sourdough bread (sliced)Panadería3 piezas
  • microgreens (optional)Frutas y verduras10 g
  • cherry tomatoesFrutas y verduras300 g
  • garlic (whole head)Frutas y verduras1 pieza
  • olive oil (for the confit, more if needed)Despensa60 ml
  • saltEspecias3 g
  • black pepper (ground)Especias1 g
  • fresh basil leavesFrutas y verduras40 g
  • pine nuts (toasted)Frutos secos y semillas15 g
  • parmesan cheese (grated)Lácteos50 g
  • garlic clovesFrutas y verduras3 piezas
  • olive oil (for the pesto)Despensa90 ml

por ración

Nutrición

484kcal

Carbohidratos
32 g
Proteínas
11 g
Grasas
35 g
Adaptar utensilios

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Utensilios

  • Horno
  • Fuente de horno
  • Mortero
  • Bol

paso a paso

Preparación

  1. Make the tomato confit

    • Preheat the oven to 140 °C (285 °F).
    • Place the cherry tomatoes and the whole garlic head in a baking dish, add the olive oil, salt and pepper.
    • Bake until the tomatoes are softened.
    Paso 1

  2. Grind the pesto base

    • Combine the garlic cloves, toasted pine nuts and salt in a mortar and pestle or a small food processor.
    • Grind until finely crushed.
    Paso 2

  3. Finish the pesto

    • Add the parmesan, basil leaves and part of the olive oil, then grind until very finely minced.
    • Add the remaining olive oil and process until well combined.
    Paso 3

  4. Mix the ricotta-pesto

    • In a bowl, mix the ricotta cheese with the pesto.
    Paso 4

  5. Toast the bread

    • Lightly toast the bread slices.
    Paso 5

  6. Assemble the toasts

    • Squeeze the confit garlic cloves out of their skins and spread them over the toast.
    • Spread the ricotta-pesto mixture on top.
    • Add tomato confit to your liking, then season with black pepper and chili flakes and top with microgreens.
    Paso 6
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