Roasted Garlic Recipe
Warm Roasted Garlic, Fresh Ricotta, Tomato Chutney, Crostini
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Ingredients
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Roasted Garlic
Fresh Ricotta
Tomato Chutney
Crostini
Method
Roasted Garlic
- 1
Prepare the Garlic
Preheat your oven to 400°F (200°C). Take the garlic bulbs and slice the top off each bulb to expose the cloves.
- 2
Roast the Garlic
Drizzle olive oil over the exposed cloves and sprinkle with salt. Wrap the garlic bulbs in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until the cloves are soft and caramelized.
Fresh Ricotta
- 3
Heat the Milk and Cream
In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture just begins to simmer, stirring occasionally.
- 4
Curdle the Mixture
Remove the saucepan from heat and stir in the lemon juice and salt. Let it sit for about 10 minutes until the curds separate from the whey.
- 5
Strain the Ricotta
Line a sieve with cheesecloth and pour the curdled mixture into it. Allow it to drain for at least 30 minutes, or until it reaches your desired consistency.
Tomato Chutney
- 6
Chop the Ingredients
Dice the ripe tomatoes, onion, and mince the garlic cloves.
- 7
Cook the Chutney
In a saucepan, combine the diced tomatoes, onion, minced garlic, brown sugar, apple cider vinegar, salt, and black pepper. Cook over medium heat for about 20-25 minutes, stirring occasionally, until the mixture thickens.
Crostini
- 8
Prepare the Baguette
Slice the baguette into 1/2 inch thick slices. Arrange the slices on a baking sheet.
- 9