Description
For the Roasted Garlic:
1 whole garlic bulb
1 tbsp olive oil
1/4 tsp salt
For the Whipped Ricotta:
1 cup whole-milk ricotta cheese
1 tbsp olive oil
1 tbsp heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
For the Toast:
1 small sourdough loaf, sliced
2 tbsp olive oil
Directions:
Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap in
foil and roast for 35-40 minutes until soft and golden. Let cool, then squeeze out the roasted garlic cloves.
Make the Whipped Ricotta: In a food processor or mixing bowl, blend ricotta, olive oil, heavy cream, salt, pepper, oregano, thyme, basil, and the roasted
garlic until smooth and creamy.
Toast the Sourdough: Brush sourdough slices with olive oil and toast in a preheated oven at 375°F (190°C) for 8-10 minutes until crispy.
Assemble: Spread whipped ricotta onto the toasted sourdough slices. Garnish with extra herbs or a drizzle of olive oil if desired.
Serve immediately and enjoy this creamy, garlicky, and herbaceous delight!
Prep Time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prepare the Garlic: Preheat your oven to 400°F (200°C). Using a sharp knife, slice about 1/4 inch off the top of the whole garlic bulb to expose the cloves. Place the bulb on a piece of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly to create a sealed packet.
- Roast: Place the foil packet directly on the oven rack or on a baking sheet. Roast for 35-40 minutes. The garlic is done when the cloves are deeply golden, soft, and easily pierced with a fork. Remove and let cool until you can handle it.
- Make the Spread: Squeeze the roasted garlic cloves from their skins into a food processor. Add 1 cup ricotta, 1 tbsp olive oil, 1 tbsp heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, and the dried herbs (oregano, thyme, basil). Process for 1-2 minutes until completely smooth and whipped. For a rustic texture, you can mash everything together vigorously in a bowl with a fork.
- Toast the Bread: Reduce oven temperature to 375°F (190°C). Brush both sides of your sourdough slices lightly with 2 tbsp of olive oil. Arrange on a baking sheet in a single layer and toast for 4-5 minutes per side, until golden and crisp.
- Assemble & Serve: Spread a generous layer of the whipped ricotta onto the warm toast. Add your chosen garnishes and serve immediately.
Serving Suggestions
This versatile whipped ricotta toast is a perfect canvas for additional flavors. For a vibrant finish, top with a drizzle of high-quality balsamic glaze, a sprinkle of red pepper flakes, or a handful of fresh arugula. It makes an excellent appetizer for a dinner party or a luxurious weekend brunch centerpiece. Pair it with a simple tomato soup or a crisp, green salad.
How-to Summary
Roast a garlic bulb with oil and salt. Blend the soft cloves with ricotta, cream, oil, herbs, salt, and pepper until smooth. Toast oil-brushed sourdough slices until crispy. Spread the whipped ricotta on the toast and garnish.
Frequently Asked Questions
Can I make the whipped ricotta ahead of time? Yes, you can prepare the spread up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit at room temperature for 15-20 minutes before serving for optimal creaminess.
What can I use instead of heavy cream? Full-fat milk or a bit of the ricotta’s whey can be used to achieve a creamy consistency, though the result will be slightly less rich.
Is there a substitute for sourdough? Absolutely. Any sturdy, artisanal bread like ciabatta, a rustic baguette, or even a thick-cut country loaf will work beautifully.
Can I use fresh herbs instead of dried? Yes, but triple the amount. Use about 1 1/2 teaspoons of each finely chopped fresh herb for a brighter flavor profile.
How do I store leftovers? Store the whipped ricotta and toast separately. Keep the spread refrigerated and re-toast the bread in an oven or toaster to restore its crunch before assembling.
Common Mistakes to Avoid
- Underseasoning the Ricotta: The ricotta mixture needs ample seasoning. Always taste and adjust salt and pepper after blending.
- Over-toasting or Under-toasting the Bread: Bread should be crisp and golden, not soft or burnt. Watch it closely in the final minutes.
- Not Letting the Garlic Cool: Squeezing the garlic immediately from the oven can burn your fingers. Allow it to cool for at least 10-15 minutes.
- Using Low-Fat Ricotta: Whole-milk ricotta is essential for a rich, creamy texture and full flavor. Low-fat versions can be grainy and bland.
Conclusion
This Roasted Garlic Whipped Ricotta Toast is a deceptively simple dish that delivers maximum flavor with minimal effort. The sweet, mellow depth of roasted garlic transforms plain ricotta into an elegant, savory spread, perfectly complemented by the crunch of herb-infused sourdough. It’s a testament to how a few quality ingredients, prepared with care, can create a truly impressive and satisfying meal. Master this recipe, and you’ll have a guaranteed crowd-pleaser ready for any occasion.