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Bruschetta w/Roast Garlic & Ricotta Dip




Source of Recipe


Internet


List of Ingredients




Makes 8 to 12 servings

Roasted Garlic Dip
1 large head garlic, with firm, plump cloves
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more as needed
Salt
Freshly ground pepper
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese

Bruschetta
1/3 cup extra-virgin olive oil
4 large garlic cloves, crushed under a knife and peeled
1 long loaf crusty Italian or French bread, cut into 1/4-inch thick slices
(slice on diagonal to get larger pieces, if you wish, or cut large pieces in half)



Recipe



1. To make the dip, preheat the oven to 400° F. Cut the garlic in half through its equator, keeping the head as intact as possible — do not peel the garlic. Drizzle the cut surfaces with 1 teaspoon oil, and season with a sprinkle of salt and pepper. Put the two halves back together to reform the garlic head. Wrap tightly in aluminumn foil. Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes. Unwrap the garlic and cool completely. Squeeze the garlic pulp out of the hulls into a small bowl, discarding the hulls.

2. Using a fork, mash the garlic pulp until smooth. Stir in the ricotta and Parmesan cheeses, and the remaining 2 tablespoons oil, adding more oil if needed to get reach a dipping consistency. Season with salt and pepper. Let stand for 30 minutes at room temperature to blend the flavors. (The dip can be prepared 1 day ahead, covered and refrigerated. Remove from the refrigerator before serving.)

3. To make the bruschetta, in a small saucepan, heat the oil and garlic over very low heat until small bubbles appear around the garlic, about 10 minutes. Remove from the heat and cool. Remove the garlic cloves.

4. Build a charcoal fire in an outdoor grill and let burn until the charcoal is covered with white ash. (Or preheat a gas grill on High. ) Drizzle the bread slices with the oil. Grill, turning once, until lightly toasted, 1 to 2 minutes. Serve the bruschetta with the dip.