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Garlic Confit & Whipped Ricotta Toast

Garlic Confit & Whipped Ricotta Toast
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The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.

Garlic Confit seems to be trending everywhere – and I’m loving it!

For those who are unfamiliar, it is simply garlic cloves softly cooked in olive oil with herbs and spices. I infuse mine with red chili pepper, four color peppercorns and herbs, which create a delicious combination of complex flavors.

Spread this garlic confit over crusty artisan Mediterra Bakehouse bread from Heinen’s Bakery with a swirl of whipped ricotta for a type of toast that can be enjoyed any time of day!

Garlic Confit & Whipped Ricotta Toast

Garlic Confit & Whipped Ricotta Toast


  • 3 cups garlic cloves, peeled
  • 6 sprigs rosemary
  • 6 sprigs sage
  • 1 Tbsp. Heinen’s four color peppercorns
  • 1 tsp. Heinen’s crushed red chili pepper
  • 2 Heinen’s bay leaves
  • 2 cups + 2 Tbsp. Heinen’s extra virgin olive oil
  • 1 loaf Mediterra Bakehouse bread
  • 2 cups ricotta cheese


  1. Add the garlic cloves, rosemary sprigs, sage sprigs, four color peppercorns, red chili flakes, bay leaves and 2 cups of extra virgin olive oil to a large saucepan.
  2. Place over low heat and bring to a gentle simmer. Simmer for 30 minutes until the garlic is soft. Let cool, then transfer the garlic and oil to a jar.
  3. Slice and toast the Mediterra Bakehouse. Combine the ricotta cheese with the remaining 2 Tbsp. of olive oil in a small bowl and stir to combine.
  4. Spread the ricotta mixture over the toasted bread and top with the garlic confit. Serve and enjoy.

Garlic Confit & Whipped Ricotta Toast

Christina Musgrave

By Christina Musgrave

Christina Musgrave is a recipe developer, food photographer and food writer. She’s always looking forward to her next meal. Her blog, Tasting with Tina, is a celebration of easy yet delicious recipes that help busy families create delicious meals and memories in their homes.

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