Toasts with tomatoes, homemade kefir ricotta and baked garlic

Ingredients:

Roasted Garlic Spread

• 2 tbsp extra-virgin olive oil
• 10 cloves of garlic

Homemade ricotta made from kefir

• 2 l (8 cups) high-quality whole milk
• 500 ml (2 cups) kefir (preferably not low-fat)
• Coarse salt
• Heavy cream

Toasts in a frying pan

• 6-8 thick slices of white bread
• 6-8 small tomatoes
• Small fresh basil leaves or large leaves, thinly sliced
• Freshly ground black pepper

Preparation:

1. Roasted Garlic Spread:
   
   Combine the butter and garlic in a small saucepan, reduce heat to low, and cook until the garlic softens, about 30 minutes. Remove from heat and let cool.
2. Remove the garlic from the oil and place it in a small bowl. Add 1/4 cup of the olive oil from the saucepan and a pinch of salt to the bowl and mash with a fork until you have a smooth paste. Set aside the remaining garlic oil for another use (including making salad dressings and toasting).
3. Kefir ricotta:
   
   Combine the milk and kefir in a heavy-bottomed saucepan and reduce the heat to medium-low. Heat, stirring occasionally, and check the temperature until the mixture reaches 180°F (82°C). If you don't have a thermometer, watch for the curds to begin to form, then reduce the heat to low and cook for another 5 minutes.
4. Remove the pan from the heat and let the mixture sit for 1 hour until the curds are completely curdled. Do not stir the mixture during this time.
5. Line a colander or other large strainer with cheesecloth and place it over a large bowl. Carefully pour the curds into the cheesecloth. Allow the whey to drain into the bowl below (the whey can be saved for another use; it's suitable for almost any baked good, even okroshka).
6. After about an hour of draining, transfer the curds to a small bowl and season with salt. If you prefer a creamier consistency, you can add a few tablespoons of heavy cream to the ricotta.
7. Toasts:
   
   Heat a heavy skillet over medium-low heat for a few minutes. Add 2 tablespoons of olive oil from the garlic to the pan, then add a slice of bread. When one side is nicely browned, remove the slice from the pan. Add another 2 tablespoons of oil to the pan and cook the other side. When it's nicely browned, remove it from the pan and season with salt. Repeat with the remaining slices of bread. Slice the tomatoes into thick rounds and sprinkle with salt.
8. Spread 2 tablespoons of garlic spread on Texas toast. Arrange tomato slices on top (1 tomato per slice). Spoon some ricotta over the tomatoes. Sprinkle with basil. Season with pepper and enjoy!