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For the roasted garlic spread: Combine the oil and garlic in a small saucepot, turn the heat on to low and let sit until the garlic floats, about 30 minutes.
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Remove from the heat and let cool.
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Remove the garlic from the oil and place in a small bowl.
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Add 1/4 cup of the cooked olive oil and a pinch of salt to the bowl and mash with a fork until coarsely mixed.
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Reserve the remaining oil for other uses (including griddling the Texas toast).
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For the ricotta: Combine the milk and buttermilk in a heavy saucepot, turn the heat on to medium-low.
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Stirring very occasionally, check the temperature until the mixture reaches 180 degrees F. (If you do not have a thermometer, watch for curds to begin forming, turn the heat to low and cook for another 5 minutes.)
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Remove the pot from the heat and let the mixture sit for 1 hour to let the curds fully develop.
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Do not stir the mixture during this time.
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Line a colander or other large strainer with cheesecloth and set over a large bowl.
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Gently ladle or pour the mixture over the cheesecloth.
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Allow the whey to drain from the curds and collect in the bowl below.
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(Whey can be saved for other uses, mostly anything buttermilk can be used for).
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After about 1 hour of draining, transfer the curds to a small bowl and season with salt.
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(If a creamier consistency is preferred, a few tablespoons of cream can be added to the ricotta to loosen it)
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For the Texas toast: Heat a heavy skillet or pan over medium-low heat for a few minutes.
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Add 2 tablespoons of reserved roasted garlic olive oil to the skillet, then add a slice of bread.
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When the one side has reached a deep golden brown color, remove the slice from the skillet.
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Add 2 more tablespoons of oil to the skillet and proceed to griddle the other side of bread.
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When it has reached a deep golden brown, remove from the skillet and sprinkle with salt.
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Repeat with remaining slices.
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Slice the tomatoes into thick slices and sprinkle with salt.
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Smear the Texas toast with 2 tablespoons roasted garlic spread.
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Assemble tomato slices on top of a slice of toast (1 tomato per slice).
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Place several small dollops of ricotta on top of the tomatoes.
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Top with basil.
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Sprinkle with more salt and a twist of freshly ground black pepper.
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Eat.
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29
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
