Toasts with tomatoes, homemade kefir ricotta and baked garlic

Votes: 1

How to Make - Tomato Toast with Homemade Kefir Ricotta and Roasted Garlic

Time: 3 hours 15 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 791, total fat 69 G., saturated fats 16 G., proteins 14 G., carbohydrates 33 G., fiber 2 G., cholesterol 46 mg, sodium 1127 mg, sugar 19 G.

If you love the sweet and spicy flavor of soft roasted garlic but don't want to heat up the oven for just one head, this recipe will help you achieve the same result in a frying pan! It requires a lot of olive oil, but you can use it later in other dishes, for salad dressings, or for toasting bread, as in this recipe. Toast thick slices of bread in fragrant olive oil, brush with roasted garlic, and serve with tomatoes and homemade kefir ricotta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Roasted Garlic Spread

2 tbsp extra-virgin olive oil
10 cloves of garlic

Homemade ricotta made from kefir

2 l (8 cups) high-quality whole milk
500 ml (2 cups) kefir (preferably not low-fat)
Coarse salt
Heavy cream

Toasts in a frying pan

6-8 thick slices of white bread
6-8 small tomatoes
Small fresh basil leaves or large leaves, thinly sliced
Freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tomatoes, toasts, garlic, milk, basil, kefir

Cooking the dish according to the recipe:

Roasted Garlic Spread:

Combine the butter and garlic in a small saucepan, reduce heat to low, and cook until the garlic softens, about 30 minutes. Remove from heat and let cool.
Remove the garlic from the oil and place it in a small bowl. Add 1/4 cup of the olive oil from the saucepan and a pinch of salt to the bowl and mash with a fork until you have a smooth paste. Set aside the remaining garlic oil for another use (including making salad dressings and toasting).

Kefir ricotta:

Combine the milk and kefir in a heavy-bottomed saucepan and reduce the heat to medium-low. Heat, stirring occasionally, and check the temperature until the mixture reaches 180°F (82°C). If you don't have a thermometer, watch for the curds to begin to form, then reduce the heat to low and cook for another 5 minutes.
Remove the pan from the heat and let the mixture sit for 1 hour until the curds have completely curdled. Do not stir the mixture during this time.
Line a colander or other large strainer with cheesecloth and place it over a large bowl. Carefully pour the curds into the cheesecloth. Allow the whey to drain into the bowl below (the whey can be saved for another use; it's suitable for almost any baked good, even okroshka).
After about an hour of draining, transfer the curds to a small bowl and season with salt. If you prefer a creamier consistency, you can add a few tablespoons of heavy cream to the ricotta.
Toasts:

Heat a heavy skillet over medium-low heat for a few minutes. Add 2 tablespoons of olive oil from the garlic to the pan, then add a slice of bread. When one side is nicely browned, remove the slice from the pan. Add another 2 tablespoons of oil to the pan and cook the other side. When it's nicely browned, remove it from the pan and season with salt. Repeat with the remaining slices of bread. Slice the tomatoes into thick rounds and sprinkle with salt.
Spread 2 tablespoons of garlic spread on Texas toast. Arrange tomato slices on top (1 tomato per slice). Spoon some ricotta over the tomatoes. Sprinkle with basil. Season with pepper and enjoy!