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Herbed Ricotta
Herbed Ricotta
Print Recipe Herbed Ricotta
Servings: 2 cups

Ingredients

For the Herbed Ricotta

  • 1 ½ cups ricotta cheese
  • Juice and zest from ½ of a lemon
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh or roasted garlic grate the fresh garlic using a microplane, for roasted garlic, see recipe below
  • 1 tablespoon freshly chopped basil leaves
  • 1 tablespoon chopped mint
  • 2 tablespoon thinly sliced chives
  • 2 tablespoons chopped parsley
  • Salt
  • Freshly ground black pepper

For the Roasted Garlic

  • 2 very large heads regular (not elephant) garlic about 1/2 pound total
  • 2 small sprigs fresh rosemary
  • 2 tablespoons dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon herbes de Provence crumbled

Instructions

For the Herbed Ricotta

  • For the herbed ricotta, smash the roasted garlic on your cutting board using your knife, turning it into a paste. Combine all ingredients into a bowl and stir to combine. Season to taste with salt and pepper.

For the Roasted Garlic

  • Position rack in the middle of the oven and preheat to 350F.
  • With a serrated knife, cut off the top quarter of the garlic heads, exposing the cloves inside. Set each garlic head in a 9-inch square of heavy-duty foil and partially draw up the sides. Lay the rosemary sprigs atop the garlic. Drizzle the wine and then the olive oil into and around he heads of garlic. Sprinkle the crumbled herbs over all. Enclose the garlic tightly in the foil.
  • Set the packets on the rack and bake until the garlic inside the peels is very tender, 1 hour and 15 minutes. Cool the garlic to room temperature. Remove cloves and store in an airtight container for up to 1 week.