Whipped Ricotta & Garlic Confit Spread Recipe

Prepare and cook

Place peeled garlic cloves in a small, heavy-bottomed saucepan or ovenproof dish. Add thyme sprigs and rosemary if using. Pour enough olive oil over garlic to completely submerge (about 1 cup). Add 1/4 tsp salt. Gently warm on the stovetop over the lowest heat setting until small bubbles form around the cloves (do not boil) and maintain a very gentle simmer, or alternatively cover and place in a 275°F (135°C) oven. Cook gently until garlic is very tender and can be mashed with the back of a spoon, about 45–60 minutes on very low stovetop heat or 40–50 minutes in the oven. Adjust time if cloves are larger or smaller.

Remove from heat and allow oil and garlic to cool to room temperature. Transfer garlic and oil to a small bowl or jar. Reserve garlic confit and flavored oil. Garlic can be stored refrigerated in a sealed container covered by oil for up to 2 weeks.

Whip the dairy

In a food processor or using an electric mixer, combine whole-milk ricotta and softened cream cheese. Pulse or beat until smooth and airy, about 1–2 minutes. Scrape down sides as needed to ensure even texture.

Season and finish

While the processor runs or with the mixer on low, add 1 tbs extra-virgin olive oil, lemon juice, 3/4 tsp sea salt, 1/4 tsp black pepper, and grated Pecorino/Parmesan. Taste and adjust seasoning, adding more salt or lemon if desired. Fold in the chopped parsley gently so the spread remains light. If the mixture feels too thick, add up to 1–2 tbs of the reserved garlic confit oil to reach a spreadable consistency.

Transfer whipped ricotta to a serving bowl and smooth the top with a spatula, leaving a shallow well in the center for the garlic confit and oil.

Assemble

Place 8–12 pieces of softened garlic confit (or to taste) in the shallow well on top of the ricotta. Spoon 1–2 tbs of the reserved garlic-infused oil over the top to coat the garlic and create a glossy finish.

Garnish

Drizzle 1 tbs extra-virgin olive oil around the spread, sprinkle with remaining chopped fresh herbs, optional lemon zest, and a light pinch of crushed red pepper flakes if using. Finish with a few grinds of black pepper and an additional sprinkle of grated Pecorino if desired.

Serve

Serve immediately with slices of house-made bread (toasted or room temperature) for spreading. Provide small spoons or spreading knives for guests. Leftovers can be refrigerated covered for up to 3 days; bring to room temperature before serving and stir gently to reincorporate any oil separation.