Whipped Ricotta, Scorched Cherry Tomato, Kale, Toasted Baguette Recipe
Indulge in velvety whipped ricotta paired with sweet scorched cherry tomatoes and earthy kale, all served atop crispy toasted baguette for a delightful burst of flavors.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Whipped Ricotta
In a mixing bowl, add the ricotta cheese, a pinch of salt, and black pepper. Use a hand mixer or a fork to whip the ricotta until it is creamy and smooth. Set aside.
- 2
Cook the Cherry Tomatoes
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the cherry tomatoes and cook, stirring occasionally, until they are blistered and slightly scorched, about 5-7 minutes. Remove from heat and set aside.
- 3
Sauté the Kale
In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the chopped kale, season with salt and pepper, and cook until wilted, about 3-4 minutes. Remove from heat.
- 4
Toast the Baguette
Preheat the oven to 400°F (200°C). Place the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for about 5-7 minutes or until golden brown.
- 5
Assemble the Dish
On a serving platter, spread the whipped ricotta. Top with the scorched cherry tomatoes and sautéed kale. Garnish with fresh basil. Serve with toasted baguette slices on the side.
