|2 tbsp||garlic oil (leftover from roasted garlic)|
|sprig||of thyme and rosemary|
|12-15||peeled garlic cloves, approximately 2 bulbs|
|1 cup||(240 ml)||cup olive oil*|
|1 sprig||rosemary (about the same length of the thyme)|
|1 tbsp||fresh basil, chopped|
|1 tbsp||(15 ml)||Italian parsley, chopped|
|1 tsp||(5 ml)||chive, chopped|
- Place peeled garlic cloves, 1 tsp (5ml) salt, peppercorns, thyme and rosemary into the ovenproof dish and pour enough olive oil to almost cover, leaving the top quarter of the garlic poking out of the oil. Bake at 325 for 30-45 minutes. stirring gently every 10-15 minutes. The garlic is done when lightly browned, and can easily be mashed with a fork. Cool in oil and strain, removing herbs and peppercorns. This can be prepared the day before to save time.
- In a food processor, blend together ricotta, a pinch of salt, six roasted garlic cloves and 2 tbsp (30ml) garlic oil until smooth. transfer to a plate and spread evenly.
- Top with remaining roasted garlic cloves, a light drizzle of garlic infused oil and fresh chopped parsley, chive, and basil, Any combination of soft, fresh herbs you have on hand could be substituted. Use a dip for fresh cut vegetables or crackers, or as a base for a simple green salad or for a medley of grilled veggies. Enjoy!
- Optional lemon garlic vinaigrette: in a 500ml mason jar, combine ½ cup (120ml) garlic oil, ⅓ cup (80ml) lemon juice or red wine vinegar, 2 tsp (10ml) honey, 2 tsp (10ml) Dijon mustard, pinch of salt, crack of pepper, cover and shake well until emulsified. Use to dress green salad or grilled veggies.