1 Whole Head Garlic
1 15-Ounce Container Ricotta Cheese (Fat Content of Your Choice)
2 Tbsp Minced Fresh Chives
2 tsp Minced Fresh Parsley
Salt and Pepper
Preheat Oven or Toaster Oven to 350
Peel the papery skin from the head of garlic, but keep the head in tact. Wrap tightly in aluminum foil and bake until very soft, about 1 hour. Remove from the foil and set aside.
Place the ricotta cheese in a colander lined with cheesecloth over a bowl. Drain for about 30 minutes. (I skipped this step, and my spread is getting watery.)
When the garlic is cool, squeeze the cloves into a medium bowl. If you are not a super garlic lover, start with 5 or 6 cloves, and add more at the end if you decide you want more. I used the whole head this time, which was 12 cloves. Leftover roasted garlic can be added to many soups or sauces if you do have leftovers. Add in the ricotta cheese and herbs, and stir well to combine. Season to taste with salt and pepper. You can serve this spread with crackers, sliced bread, veggies, or as a sandwich spread.
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