Description
This Veggie Toast recipe features homemade ricotta cheese paired with quick pickled rainbow carrots, fresh cucumber ribbons, and slow-baked tomato confit on toasted sourdough bread. The combination offers a vibrant and flavorful vegetarian open-faced sandwich with a delightful balance of creamy, tangy, and savory elements perfect for a light meal or appetizer.
Ingredients
Homemade Ricotta
- 1/2 gallon (64 ounces) whole milk (do not use ultra-pasteurized milk)
- 1/3 cup fresh lemon juice, strained of pulp and seeds
- 2 teaspoons McCormick® Sea Salt Grinder
Quick Pickled Carrots
- 1 pound rainbow carrots, washed and peeled
- 1 cup white vinegar
- 1 tablespoon McCormick® Sea Salt Grinder
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons McCormick® Dill Weed
- 1/2 teaspoon McCormick® Minced Garlic
- 1/2 teaspoon McCormick® Yellow Mustard Seeds
Tomato Confit
- 2 pints cherry tomatoes
- 1/2 cup olive oil
- 6 cloves garlic, smashed
- 1 teaspoon McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1/4 teaspoon McCormick® Whole Thyme Leaves
To Assemble
- 1 loaf sourdough bread, cut into 1/2-inch thick slices, toasted (about 10 slices)
- 1 medium English cucumber, sliced into ribbons
- McCormick® Sesame Seed
- McCormick® Crushed Red Pepper
- McCormick® Smoked Paprika
- Gourmet Garden™ Lightly Dried Chopped Parsley
Instructions
- Prepare Homemade Ricotta: Line a mesh strainer or colander with a double layer of cheesecloth and place it over a large deep bowl. In a large saucepan, heat the whole milk on medium, stirring constantly, until it reaches 200°F using an instant-read thermometer. Avoid boiling the milk. Remove from heat and stir in fresh lemon juice and salt. Let the mixture stand for 10 minutes to allow curds to form. Carefully ladle the curds and whey into the prepared strainer and let drain for 30 minutes. Discard the whey and transfer the ricotta curds to an airtight container. Refrigerate until ready to use.
- Make Quick Pickled Carrots: Using a vegetable peeler or mandolin, cut the rainbow carrots lengthwise into ribbons. Place carrot ribbons into a large glass jar with a lid or a non-reactive bowl. In a small saucepan, combine white vinegar, sea salt, sugar, dill weed, minced garlic, and yellow mustard seeds. Bring to a gentle simmer over medium heat, stirring until sugar and salt dissolve. Remove from heat and pour the brine over the carrots, ensuring they are fully submerged. Cool completely and let stand at room temperature for 1 hour. For crisper carrots, use immediately. Store leftovers in an airtight container in the refrigerator for up to 2 months.
- Prepare Tomato Confit: Preheat the oven to 350°F. In a 13×9-inch baking dish, combine cherry tomatoes, olive oil, smashed garlic cloves, sea salt, ground black pepper, and whole thyme leaves. Cover tightly with foil. Bake for 1 hour. Remove foil and bake an additional 10 minutes or until the garlic caramelizes. Remove from oven and cool completely.
- Assemble Pickled Veggie Toast: Toast sourdough bread slices until golden. Spread 2 to 3 tablespoons of homemade ricotta cheese onto each slice. Layer the pickled carrot ribbons followed by fresh cucumber ribbons. Top with tomato confit. Garnish with sesame seeds, crushed red pepper, smoked paprika, or chopped parsley as desired. Serve immediately.
Notes
- Do not use ultra-pasteurized milk for the ricotta as it will not curdle properly.
- Pickled carrots can be stored in the refrigerator for up to 2 months.
- The tomato confit can be made ahead and refrigerated; bring to room temperature before serving.
- Adjust garnishes like smoked paprika or crushed red pepper according to your spice preference.
- If you prefer a vegan version, substitute ricotta with a plant-based cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American