1 Whole Head Garlic
1 15-Ounce Container Ricotta Cheese (Fat Content of Your Choice)
2 Tbsp Minced Fresh Chives
2 tsp Fresh Parsley, Chopped
Salt and Pepper
Preheat toaster oven or oven to 350
Peel the papery skin off the head of garlic, but leave the head in tact. Wrap tightly in aluminum foil and bake in the 350 oven for about one hour, until very soft. Remove from the foil and let cool.
Place the ricotta cheese in a colander lined with cheesecloth and let drain for about 30 minutes. (I skipped this step, and my spread is getting a bit watery).
Once the garlic is cool, squeeze the cloves into medium bowl. If you aren't a huge garlic fan, start with about 5 or 6 cloves, and add more at the end to taste. I used the whole head, which in this case was about 12 cloves. Smash the garlic with a fork and add in the ricotta cheese and herbs. Stir to combine and season with salt and pepper to taste. Serve with crackers, sliced bread, bagels, or as a sandwich spread.
