Description
For the Roasted Garlic:
1 whole garlic bulb
1 tbsp olive oil
1/4 tsp salt
For the Whipped Ricotta:
1 cup whole-milk ricotta cheese
1 tbsp olive oil
1 tbsp heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
For the Toast:
1 small sourdough loaf, sliced
2 tbsp olive oil
Directions:
Roast the Garlic: Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap in
foil and roast for 35-40 minutes until soft and golden. Let cool, then squeeze out the roasted garlic cloves.
Make the Whipped Ricotta: In a food processor or mixing bowl, blend ricotta, olive oil, heavy cream, salt, pepper, oregano, thyme, basil, and the roasted
garlic until smooth and creamy.
Toast the Sourdough: Brush sourdough slices with olive oil and toast in a preheated oven at 375°F (190°C) for 8-10 minutes until crispy.
Assemble: Spread whipped ricotta onto the toasted sourdough slices. Garnish with extra herbs or a drizzle of olive oil if desired.
Serve immediately and enjoy this creamy, garlicky, and herbaceous delight!
Prep Time: 10 minutes Cooking Time: 40 minutes Total Time: 50 minutes Kcal: 320 per serving Servings: 4 servings
