Roasted Garlic Baked Ricotta

Ingredients:

Roasted Garlic:

• 1 whole head of garlic: Forms the base of the roasted garlic, providing a sweet, mellow flavor.
• Extra-virgin olive oil: Used to coat the garlic, enhancing its flavor and preventing burning.
• Kosher or fine sea salt and freshly ground black pepper: Seasons the garlic.

Baked Ricotta:

• 2 cups whole milk ricotta cheese: The main ingredient, providing a creamy, rich texture.
• ¼ cup freshly grated Parmesan cheese: Adds a salty, nutty flavor.
• ¼ cup extra-virgin olive oil (plus more to finish): Adds richness and flavor.
• 1 tablespoon finely chopped fresh thyme leaves: Adds an herbaceous note.
• 1 teaspoon finely chopped fresh rosemary: Adds a piney, aromatic flavor.
• Freshly grated zest of 1 lemon: Adds a bright, citrusy flavor.
• 1 teaspoon lemon juice, freshly squeezed: Enhances the citrus flavor.
• ½ teaspoon freshly ground black pepper: Adds a touch of spice.
• ¼ teaspoon smoked paprika: Adds a smoky, slightly sweet flavor.
• ¼ teaspoon kosher or fine sea salt: Enhances the flavors.
• Chili flakes and freshly ground black pepper: For garnish, adding spice and visual appeal.
• 1 crusty baguette, thinly sliced, crostini, or warm pita bread for serving: Provides a vehicle for enjoying the baked ricotta.

Instructions:

Roasted Garlic:

1. Prepare garlic: Slice the garlic head in half.
2. Season and wrap: Drizzle the exposed cloves with olive oil, season with salt and pepper, and wrap in foil.
3. Roast: Roast on a baking sheet at 400°F (204°C) for 40 minutes.
4. Cool and remove cloves: Let cool, then remove the cloves from their skins.

Baked Ricotta:

1. Preheat oven: Preheat oven to 425°F (220°C).
2. Combine ingredients: In a medium bowl, stir together ricotta, Parmesan, olive oil, thyme, rosemary, lemon zest, lemon juice, pepper, paprika, and salt.
3. Prepare baking dish: Transfer the mixture to an oven-safe baking dish or skillet.
4. Top and bake: Top with more Parmesan cheese and pepper. Bake for 10-15 minutes, until bubbling and golden.
5. Broil: Move to the top rack and broil for 2-3 minutes, until browned (watch closely).
6. Cool and garnish: Remove from oven and cool. Drizzle with olive oil, garnish with thyme and chili flakes.
7. Serve: Serve warm with baguette, crostini, or pita bread.

Notes:

• Roasted garlic substitutes: Jarred roasted garlic or pan-fried garlic can be used.
• Make-ahead: The ricotta mixture can be prepared ahead of time (without olive oil) and refrigerated overnight.
• Leftovers: Reheat in the microwave with added olive oil. Leftover baked ricotta is great on toast, sandwiches, or with vegetables.