Whipped Ricotta & Confit Garlic Recipe

Place peeled whole garlic cloves in a small saucepan or ovenproof dish large enough so cloves sit in a single layer.

Add the extra-virgin olive oil to the pan until cloves are just submerged (about 1 cup). Add thyme sprigs, bay leaf, sea salt and crushed red pepper flakes if using.

Gently heat on the stove over the lowest flame, or bake in a 200°F (95°C) oven. Maintain a low temperature so the oil shimmers but does not simmer—target 200°F/95°C —and cook for 45–60 minutes, until cloves are very tender and lightly golden.

Remove from heat and let garlic cool in the oil to room temperature. Transfer garlic and oil to a clean jar. Confit garlic can be stored refrigerated, submerged in oil, up to 2 weeks. Bring to room temperature before using.

Drain any excess liquid from the ricotta by placing it in a fine-mesh sieve over a bowl for 10–15 minutes if it's very wet; this yields a creamier whip.

In a food processor or blender add the drained ricotta, softened cream cheese, heavy cream, olive oil, lemon juice, lemon zest, sea salt and black pepper.

Process on high until the mixture is very smooth and airy, about 1–2 minutes. Scrape the bowl once and process another 10–15 seconds if needed. The texture should be spreadable and light.

Taste and adjust seasoning: add more salt, lemon juice, or a splash of cream if you prefer a silkier texture.

Fold in the finely chopped chives with a spatula to distribute them without overworking the mixture.

Warm house-made bread slices briefly in an oven set to 350°F (175°C) for 3–5 minutes or toast lightly so they are warm and slightly crisp at the edges.

Spoon or pipe a generous dollop (about 2–3 tablespoons) of the whipped ricotta onto each bread slice. For a restaurant presentation, use a piping bag fitted with a large round tip or a small spoon to create a quenelle.

Top each dollop with 1–2 confit garlic cloves. You may mash a clove lightly with the back of a spoon to spread some soft garlic flesh into the ricotta.

Drizzle about 1/2 teaspoon extra-virgin olive oil over each portion, sprinkle flaky sea salt and a little fresh parsley if using.

Serve immediately while the bread is warm so guests can spread the ricotta and softened garlic across the slice.