Tarragon And Garlic Ricotta On Toast With Balsamic Tomatoes Recipes

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TEXAS TOMATO TOAST WITH ROASTED GARLIC SPREAD AND HOMEMADE RICOTTA



Texas Tomato Toast with Roasted Garlic Spread and Homemade Ricotta image

Provided by Food Network

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2 cups extra-virgin olive oil
10 cloves garlic
Kosher salt
8 cups high-quality whole milk
2 cups cultured buttermilk (preferably not low-fat)
Kosher salt
Heavy cream, optional
6 to 8 thick slices white bread (or even better, buy a loaf of fresh, unsliced bread and slice it at home as thick as you like)
Kosher or sea salt
6 to 8 small tomatoes
Small fresh basil leaves, or large leaves cut in chiffonade
Freshly ground black pepper

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.

TASTY TARRAGON AND TOMATO RICE DISH



Tasty Tarragon and Tomato Rice Dish image

A unique tomato topping for rice that doesn't use garlic. It has the wonderfully rich flavor of tarragon and is quick and easy to prepare. Goes well with grilled chicken or salmon.

Provided by ROBBIN1

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 cup uncooked long-grain white rice
2 cups water
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon dry vermouth
1 tablespoon brown sugar
2 teaspoons dried tarragon
1 teaspoon dried basil
¼ teaspoon sea salt
1 dash ground black pepper

Steps:

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 47 g, Fat 0.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 272.8 mg, Sugar 6.2 g

ROASTED TARRAGON & GARLIC POTATOES



Roasted Tarragon & Garlic Potatoes image

This side dish is a snap to prepare, which makes it easy enough to serve any night of the week. It's also elegant enough to serve at a dinner party. I especially enjoy the flavor combination of garlic and tarragon.

Provided by MarthaStewartWanabe

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 medium potatoes, cut into 1 x 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Place the potato pieces in a medium-sized tupperware container and add all other ingredients. Secure lid on container and shake until well combined.
  • Dump out onto an ungreased cookie sheet and spread out into a single layer.
  • Roast for 20 minutes and turn the potato pieces. Roast for another 15-20 minutes or until potatoes are cooked through and lightly browned.

Nutrition Facts : Calories 196.1, Fat 3.6, SaturatedFat 0.5, Sodium 158.5, Carbohydrate 37.7, Fiber 4.8, Sugar 1.8, Protein 4.4

ROASTED-GARLIC TOAST WITH TOMATO



Roasted-Garlic Toast with Tomato image

Martha likes to use a rustic boule with a bit of rye in it for a denser, moister crumb. It toasts up beautifully without drying out and makes the ideal canvas for meltingly tender garlic confit, juicy Campari tomatoes, and fresh parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 15m

Number Of Ingredients 6

4 slices rustic bread, such as boule
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground pepper
8 teaspoons mashed Garlic Confit (from 1 head)
4 small tomatoes, such as Campari, thinly sliced
1/4 cup lightly packed parsley leaves

Steps:

  • Preheat oven to 425 degrees. Brush bread with oil; season with salt and pepper. Arrange on a baking sheet and bake until golden around edges but still soft in centers, about 10 minutes. Spread with garlic confit and top with tomatoes. Drizzle with oil, and sprinkle with salt and parsley.

RICOTTA TOAST WITH BACON AND TOMATO



Ricotta Toast with Bacon and Tomato image

Toast isn't just for breakfast anymore. Eat this creamy and flavorful toast any time of day! Use a thick-cut crusty bread like sourdough so it can stand up to the toppings. If you prefer a smoother consistency, blend the ricotta in a food processor before using.

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 2

Number Of Ingredients 8

2 slices bacon
⅔ cup diced cherry tomatoes
1 tablespoon shredded Parmesan cheese
2 leaves fresh basil, minced
salt and ground black pepper to taste
2 thick slices crusty bread
2 tablespoons olive oil
¼ cup ricotta cheese

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. When cool enough to handle, crumble and set aside.
  • Combine cherry tomatoes, Parmesan cheese, basil, salt, and pepper in a small bowl.
  • Heat a cast iron grill pan over medium-high heat. Brush bread slices with olive oil on both sides. Cook in grill pan until grill marks appear and bread is toasted, 2 to 3 minutes per side.
  • Spread toasted bread with ricotta cheese. Top with tomato mixture and sprinkle with bacon. Cut each toast in half and serve.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 18 g, Cholesterol 20.9 mg, Fat 21.4 g, Fiber 1.3 g, Protein 10.4 g, SaturatedFat 5.2 g, Sodium 527.5 mg, Sugar 0.3 g

TOMATO, RICOTTA & OREGANO TOAST



Tomato, ricotta & oregano toast image

Take your toast topping to a new level with tomato, ricotta, oregano and balsamic. Ready in just five minutes, it's a quick, easy and flavour-packed lunch

Provided by Elena Silcock

Categories     Breakfast, Brunch, Lunch

Time 5m

Number Of Ingredients 7

100g sliced heritage tomatoes
1 tsp sea salt flakes
2 slices of toast
2 tbsp ricotta
balsamic glaze
handful of oregano leaves
black pepper

Steps:

  • Toss the tomatoes in the sea salt flakes. Spread two toasts with the ricotta, top with the tomatoes, drizzle with balsamic glaze and scatter with the oregano leaves. Season with black pepper to serve.

Nutrition Facts : Calories 146 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 2.9 milligram of sodium

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