Whipped Ricotta Breakfast Toast
Ricotta toast is a dreamy bite; that smooth ricotta combined with the chewy crunch of grilled bread is perfection. I’ve added a flavor bump with a head of garlic that’s been roasted for an hour—rendering the cloves caramelized, sweet and umami-filled. A flourish of herbs along with lemon is the only addition before it’s been spread (or piped if you are feeling fancy—just use a Ziploc bag and cut a hole in the corner). To make it meal-ready, some jammy eggs are nestled in the ricotta, and then all you have to do is garnish and dig in. This whipped ricotta is endlessly versatile—it’s perfect as a dip with crudité, tossed with pasta or used as a filling for dumplings or ravioli.
Serves 2
INGREDIENTS
2 slices country bread
2 large eggs
Lemon zest, for garnish
1 tbsp mixed soft herbs such as parsley, dill and chives, for garnish
Flaky sea salt
Roasted Garlic Whipped Ricotta
1 cup whole milk ricotta
1 garlic bulb, roasted
3 tbsp olive oil, divided
½ tsp honey
1 tbsp mixed soft herbs such as parsley, dill or chives
1 tsp lemon zest, plus more for finishing
½ tsp kosher salt
¼ tsp freshly ground black pepper
METHOD
Preheat oven to 400F.
Cut the top quarter off of the garlic to expose the bulbs. Place on a square of tin foil and drizzle with 1 tbsp olive oil. Wrap up tin foil to create a sealed packet and roast in the oven for 1 hour. Let cool thoroughly (this can be done 1-2 days ahead of time).
In a food processor add ricotta, roasted garlic cloves (just squeeze them out of their skins), 1 tbsp olive oil, and honey, salt and pepper and blend until smooth. Add herbs and lemon zest and pulse a few times to combine. Transfer to a tightly sealed bowl and place in the fridge until ready to use (whipped ricotta can be made 1-2 days ahead of time).
In a small pot over medium-high heat, bring water to a boil and lower eggs in. Cook for 7 minutes exactly, then transfer to a bowl filled with cold water.
When ready to assemble, toast bread. In a pan over medium-high heat, add 1 tbsp oil, then add bread and toast on both sides until dark golden brown and just slightly charred on the edges. Spread or pipe ricotta on top, then cut eggs in half and place on ricotta. Garnish with herbs, finish with lemon zest and flaky sea salt and serve immediately.