roasted garlic whipped ricotta toasts with avocado and herbs
Lots going on here, so lots of words.
Ingredients
- 1 head garlic
- 1 15 oz container whole milk ricotta cheese
- 8 slices thick-cut bread (like sourdough)
- 2 avocados, sliced
- 1 cup mixed fresh herbs, roughly chopped
- pickled red onions, extra virgin olive oil, flaky salt, and lemon juice, for drizzling
Instructions
- Preheat oven to 400 degrees.
- Cut off the top of the garlic bulb to expose the cloves and pick off any excess skin. Drizzle with 1 teaspoon extra virgin olive oil and sprinkle with kosher salt and black pepper. Wrap a sheet of aluminum foil tightly over the garlic bulb and set on a small baking sheet. Roast for 35 minutes until fragrant. Let cool, then unwrap and squeeze the bulbs into a food processor.
- Add the ricotta cheese to the food processor, as well as a pinch of salt. Whip until very smooth and creamy, about 2-3 minutes, scraping down the sides of the food processor as needed. Taste and adjust salt as needed.
- Toast the bread slices with your preferred method. I brushed both sides of mine with olive oil and grilled on my grill pan for 90 seconds per side. You can broil or throw yours in the toaster as you please.
- Swirl the ricotta on top of the toasted breads. Top with about 1/4 of the sliced avocado, then drizzle with olive oil and lemon juice. Finish with pickled onions and chopped fresh herbs. I used dill, basil, cilantro, and mint!
Notes
*Pickled red onions: Slice 1 small red onion very thinly and place into a jar. Heat 1/2 cup of water to a simmer, but not boiling. Mix in 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon kosher salt. Pour over the onions. Let sit at least 30 minutes, or cover and refrigerate for up to 7 days.