Tomato and Ricotta Toast with Tingly Peanut Chili Crisp

Tomato and Ricotta Toast with Tingly Peanut Chili Crisp

Prep Time: 15 minutes

Cook Time: 5-7 minutes

Servings: 2

Ingredients

Tingly peanut chili crisp

• 4-5 cloves garlic, thinly sliced 

• ½ cup neutral oil (grapeseed, canola, avocado, etc)

• ¼ cup unsalted roasted peanuts, chopped 

• 2 tsp sichuan peppercorns, crushed or coarsely ground

• 2 tbsp chili flakes

• 1 tbsp sesame seeds

• 1 tsp granulated sugar

• 1 tsp kosher salt, more to taste

• 2 slices bread of choice

Rest of ingredients

• Whole milk ricotta, about ¼ cup per toast (sub labne, cream cheese, yogurt)

• 1 heirloom tomato (or tomatoes of choice)

• 1 green onion, thinly sliced 

• Kosher salt

Directions

Tingly peanut chili crisp 

1. To a small pot, add the neutral oil and garlic slices. Heat over medium, stirring the garlic around often to prevent burning. 

2. While the garlic is frying, line a plate with a paper towel. Once the garlic is lightly golden, remove the garlic slices onto the paper towel. Remove the pot from the heat. 

3. To a heat-proof bowl, add the peanuts, sichuan peppercorns, chili flakes, sesame seeds, granulated sugar, and kosher salt. Stir the dry ingredients together. 

4. Place the garlic oil back over medium heat until it reaches 350 - 375 F. Carefully pour the hot garlic oil over the dry spice mixture. Stir to combine until the salt and sugar is fully dissolved. . 

5. Add the crispy garlic slices back into the chili oil, and mix to combine. 

6. Store the chili crisp in an airtight container in the fridge for up to 3 weeks. 

Assemble the toasts

1. Cut thick slices of the heirloom tomato. Season lightly with kosher salt and set aside. 

2. Toast the slices of bread. Spread whole milk ricotta on each toast, then layer the tomatoes on top. 

3. Spoon on some tingly peanut chili crisp, and garnish with the green onions.