Pickled Veggie Toast

Instructions

1. For the Homemade Ricotta, place a mesh strainer or colander lined with a double layer of cheese cloth over a large deep bowl. Set aside. Place milk in a large saucepan. Heat on medium heat until temperature reaches 200°F on an instant read thermometer, stirring constantly. Do NOT allow to boil.
2. Remove from heat and stir in lemon juice and salt. Let stand 10 minutes. Carefully ladle the mixture (curds and whey) into prepared strainer. Let stand 30 minutes to drain. Discard liquid (whey). Transfer homemade ricotta curds to an air-tight container. Refrigerate until ready to serve.
3. For the Quick Pickled Carrots, cut carrots lengthwise into ribbons with a vegetable peeler or mandolin. Place in large glass jar with lid or non-reactive bowl. Set aside.
4. Place remaining ingredients in a small saucepan. Bring to gentle simmer on medium heat, stirring just until sugar and salt are dissolved. Remove from heat. Pour brine mixture over carrots, making sure they are fully submerged. Cool completely and let stand 1 hour at room temperature. For crunchy pickled carrots, use immediately. Pickled carrots can be stored in an airtight container in the refrigerator up to 2 months.
5. Meanwhile, for the Tomato Confit, preheat oven to 350°F. Mix all ingredients in 13x9-inch baking dish. Cover tightly with foil.
6. Bake 1 hour. Uncover and bake 10 minutes longer, or until garlic is caramelized. Cool completely.
7. To assemble the Pickled Veggie Toast, spread 2 to 3 tablespoons of ricotta cheese on each slice of toasted sourdough bread. Top with pickled carrot ribbons, fresh cucumber ribbons, and tomato confit. Garnish with sesame seeds, crushed red pepper, a sprinkle of smoked paprika or parsley, if desired.

Test Kitchen Tip: Use your favorite veggies in place of, or along with the carrots for pickling. Also great with cucumber ribbons, bell peppers, cauliflower or onions.