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Garlicky Ricotta-Pesto Toast with Tomato Confit
Petit-déjeuner

Garlicky Ricotta-Pesto Toast with Tomato Confit

1 h 50Pour 3Nutri-Score C€€
par @yarindanieli73 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • ricotta cheeseProduits laitiers45 g
  • chili flakesÉpices1 g
  • sourdough bread (sliced)Boulangerie3 morceaux
  • microgreens (optional)Fruits et légumes10 g
  • cherry tomatoesFruits et légumes300 g
  • garlic (whole head)Fruits et légumes1 morceau
  • olive oil (for the confit, more if needed)Épicerie60 ml
  • saltÉpices3 g
  • black pepper (ground)Épices1 g
  • fresh basil leavesFruits et légumes40 g
  • pine nuts (toasted)Fruits à coque et graines15 g
  • parmesan cheese (grated)Produits laitiers50 g
  • garlic clovesFruits et légumes3 morceaux
  • olive oil (for the pesto)Épicerie90 ml

par portion

Nutrition

484kcal

Glucides
32 g
Protéines
11 g
Lipides
35 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plat allant au four
  • Mortier et pilon
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 3

  4. Mix the ricotta-pesto

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

  5. Toast the bread

    • Lightly toast the bread slices.
    Étape 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.
    Étape 6
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