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Garlicky Ricotta-Pesto Toast with Tomato Confit
Breakfast

Garlicky Ricotta-Pesto Toast with Tomato Confit

1 h 50 minServes 3Nutri-Score C€€
from @yarindanieli73 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • ricotta cheeseDairy45 g
  • chili flakesSpices1 g
  • sourdough bread (sliced)Bakery3 pieces
  • microgreens (optional)Produce10 g
  • cherry tomatoesProduce300 g
  • garlic (whole head)Produce1 piece
  • olive oil (for the confit, more if needed)Pantry60 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g
  • fresh basil leavesProduce40 g
  • pine nuts (toasted)Nuts & seeds15 g
  • parmesan cheese (grated)Dairy50 g
  • garlic clovesProduce3 pieces
  • olive oil (for the pesto)Pantry90 ml

per serving

Nutrition

484kcal

Carbs
32 g
Proteins
11 g
Fat
35 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Mortar and pestle
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Mix the ricotta-pesto

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

  5. Toast the bread

    • Lightly toast the bread slices.
    Step 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.
    Step 6
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