Tarragon and Garlic Ricotta on Toast with Balsamic Tomatoes
- Level: Easy
- Yield: 10 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 114
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 13
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 9
- Sodium
- 152
- Total: 35 min
- Active: 25 min
Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, minced
4 cups baby spinach (about 4 ounces)
1 heaping tablespoon chopped tarragon
Sea salt and freshly ground black pepper
1 cup assorted grape tomatoes, halved
2 tablespoons balsamic vinegar
1 cup whole-milk ricotta
1 baguette, cut into 1/4-inch slices and toasted, for serving
Directions
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and cook until fragrant and translucent, about 20 seconds. Add the spinach, tarragon and salt and pepper to taste; saute until the spinach is wilted but still bright green, about 1 minute. Let cool slightly.
- Toss the tomatoes with the vinegar in a bowl. Season with salt and pepper and add a drizzle of oil.
- Chop the wilted spinach and lightly fold it into the ricotta. Season with salt and pepper.
- To serve, spread the ricotta on the toasts and top with the tomatoes and a light drizzle of oil. Sprinkle with salt, if desired.
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