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Garlicky Ricotta-Pesto Toast with Tomato Confit
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Garlicky Ricotta-Pesto Toast with Tomato Confit

1 u 50 minVoor 3Nutri-Score C€€
van @yarindanieli73 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

3 personen
  • ricotta cheeseZuivel45 g
  • chili flakesKruiden en specerijen1 g
  • sourdough bread (sliced)Bakkerij3 stukken
  • microgreens (optional)Groente en fruit10 g
  • cherry tomatoesGroente en fruit300 g
  • garlic (whole head)Groente en fruit1 stuk
  • olive oil (for the confit, more if needed)Voorraadkast60 ml
  • saltKruiden en specerijen3 g
  • black pepper (ground)Kruiden en specerijen1 g
  • fresh basil leavesGroente en fruit40 g
  • pine nuts (toasted)Noten en zaden15 g
  • parmesan cheese (grated)Zuivel50 g
  • garlic clovesGroente en fruit3 stukken
  • olive oil (for the pesto)Voorraadkast90 ml

per portie

Voedingswaarden

484kcal

Koolhydraten
32 g
Eiwitten
11 g
Vetten
35 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Oven
  • Ovenschaal
  • Vijzel met stamper
  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Mix the ricotta-pesto

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

  5. Toast the bread

    • Lightly toast the bread slices.
    Stap 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.
    Stap 6
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