Heirloom tomato and whipped ricotta toast made with Cottonseed Oil and featuring confit garlic and balsamic vinaigrette.
You can also find this recipe now on Meez.
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with the Cotton Incorporated
Confit Garlic
INGREDIENTS
- 1 cup Garlic cloves
- 2 cups (or enough) Cottonseed Oil to cover
- Salt
METHOD
- Add the garlic and oil into a small pot.
- Cook on low heat until garlic is golden and tender.
Balsamic Vinaigrette
INGREDIENTS
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Fine sea salt
- 1/2 teaspoon Freshly crushed black pepper, finely ground
- 1 large Garlic clove, minced
- 1/4 cup Balsamic vinegar
- 3/4 cup Cottonseed oil
METHOD
- Blend all ingredients slowly pouring in cottonseed oil to emulsify.
Whipped Ricotta
INGREDIENTS
- 1 ½ cups Whole milk ricotta cheese
- 2 tablespoons Cottonseed Oil
- 2 tablespoons Heavy cream
- 1 ea. Medium lemon, zested, plus a squeeze of juice
METHOD
- In a food processor or blender, process whole milk ricotta cheese, cottonseed oil, heavy cream, and lemon zest until light, fluffy, and smooth, about 1 – 2 minutes.
- If needed, add in an additional teaspoon of heavy cream at a time to smooth it out.
