TEXAS TOMATO TOAST WITH ROASTED GARLIC SPREAD AND HOMEMADE RICOTTA
Provided by Food Network
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes. Remove from the heat and let cool.
- Remove the garlic from the oil and place in a small bowl. Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed. Reserve the remaining oil for other uses (including griddling the Texas toast).
- For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low. Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.)
- Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop. Do not stir the mixture during this time.
- Line a colander or other large strainer with cheesecloth and set over a large bowl. Gently ladle or pour the mixture over the cheesecloth. Allow the whey to drain from the curds and collect in the bowl below. (Whey can be saved for other uses, mostly anything buttermilk can be used for). After about 1 hour of draining, transfer the curds to a small bowl and season with salt. (If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it)
- For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes. Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread. When the one side has reached a deep golden brown color, remove the slice from the skillet. Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread. When it has reached a deep golden brown, remove from the skillet and sprinkle with salt. Repeat with remaining slices.
- Slice the tomatoes into thick slices and sprinkle with salt.
- Smear the Texas toast with 2 tablespoons roasted garlic spread. Assemble tomato slices on top of a slice of toast (1 tomato per slice). Place several small dollops of ricotta on top of the tomatoes. Top with basil. Sprinkle with more salt and a twist of freshly ground black pepper. Eat.
NUTTY ROASTED GARLIC RICOTTA SPREAD
Sounds fabulous and placed here for safe keeping. They suggest serving it on toasted slices of baguette that have been rubbed with raw garlic but I have to imagine it would be great with raw veggies too. Recipe from Sauce Magazine, October 2009.
Provided by januarybride
Categories Spreads
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Pulse the pine nuts in food processor until pulverized.
- Remove the garlic cloves from the papery head, add it to the food processor and pulse until it forms a paste.
- Add the ricotta and blend everything together, stopping to scrape down the sides.
- Add salt/pepper to taste.
Nutrition Facts : Calories 164.3, Fat 13, SaturatedFat 5, Cholesterol 28.2, Sodium 47.9, Carbohydrate 5.3, Fiber 0.5, Sugar 0.5, Protein 7.9
HERBED RICOTTA CHEESE SPREAD
Provided by Food Network
Time 15m
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a small bowl and mix with a rubber spatula until blended.
- Process until the mixture is rough-textured, not completely smooth
PEANUT BUTTER RICOTTA SPREAD
Make and share this Peanut Butter Ricotta Spread recipe from Food.com.
Provided by blucoat
Categories Spreads
Time 10m
Yield 32 tablespoons
Number Of Ingredients 6
Steps:
- Place all ingredients in food processor and process until smooth.
- Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 14.1, Fat 1, SaturatedFat 0.2, Sodium 9.3, Carbohydrate 1, Fiber 0.1, Sugar 0.7, Protein 0.5
BAKED RICOTTA WITH LEMON, GARLIC, & CHIVES
This Greek inspired dip that can be mixed the day before and then just popped into the oven and served with nutty crackers, pita chips, crackers or toasted baguette. Posting credits to Recipes from the kitchn.
Provided by Debbwl
Categories Spreads
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F Lightly grease a 1/2- to 1-quart gratin dish or baking pan.
- Mix the ricotta, lemon juice and zest, garlic, chives, and salt, and a generous quantity of fresh black pepper. Spread in the baking dish and drizzle with olive oil. (At this point you can cover and refrigerate the ricotta overnight, if desired.)
- Bake for 15 to 20 minutes or until hot. Drizzle again with olive oil. Serve immediately with crackers for dipping.
Nutrition Facts : Calories 130.6, Fat 9.3, SaturatedFat 5.9, Cholesterol 36.1, Sodium 254, Carbohydrate 4.1, Fiber 0.5, Sugar 0.6, Protein 8.4
ROASTED GARLIC-RICOTTA PASTA SAUCE
This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.
Provided by blucoat
Categories Sauces
Time 40m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Place the ricotta cheese and about 1/3 of a cup of the garlic mixture into a blender. With the blender on, slowly pour the remaining sauce through the opening in the blender lid; the sauce will thicken.
- Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
- Use the sauce immediately, or cool quickly by setting in a bowl of ice and water. Store in an airtight container for up to 1 week in the refrigerator or freeze for about 1 month.
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