Roasted Garlic and Ricotta Crostini

"Roasting" garlic in a slow cooker mellows its flavor. Mash its "roasted" cloves and stir them into ricotta cheese with lemon juice and parsley to make a delicious topping for brushcetta.

Serves: 4Hands-on: 30 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 bulbs unpeeled garlic
  • 3 Tbsp. olive oil, divided
  • ½ tsp. kosher salt
  • 1½ tsp. freshly ground black pepper, divided
  • 1 cup low-fat ricotta
  • 2 tsp. lemon juice
  • ¼ bunch flat-leaf parsley, chopped
  • 1 loaf hearty whole-grain bread

Directions

  • Cut the bottom off of each bulb of garlic. Wrap aluminum foil around each bulb, leaving part of the bottom exposed and the top open. Divide 2 teaspoons of olive oil between the bulbs and season with salt and pepper. Fold aluminum foil over the top of the garlic.
  • Place garlic in the bottom of a 4- to 5-quart slow cooker. Cover and cook on low for 4 hours. When garlic is done, it will have the consistency of a baked potato. Remove from slow cooker, peel and mash.
  • In a small bowl, combine the mashed garlic, ricotta, and lemon juice. Stir well. Slice the bread thinly on the bias into 16 slices. Brush bread slices with the 1 tablespoon of olive oil and place on a baking sheet. Bake until lightly browned, about 5–8 minutes.
  • Divide ricotta mixture between toasted baguette slices and top with parsley, black pepper and remaining olive oil.

Recipe Information

Serves: 4

Ingredients

  • 4 bulbs unpeeled garlic
  • 3 Tbsp. olive oil, divided
  • ½ tsp. kosher salt
  • 1½ tsp. freshly ground black pepper, divided
  • 1 cup low-fat ricotta
  • 2 tsp. lemon juice
  • ¼ bunch flat-leaf parsley, chopped
  • 1 loaf hearty whole-grain bread

Directions

  • Cut the bottom off of each bulb of garlic. Wrap aluminum foil around each bulb, leaving part of the bottom exposed and the top open. Divide 2 teaspoons of olive oil between the bulbs and season with salt and pepper. Fold aluminum foil over the top of the garlic.
  • Place garlic in the bottom of a 4- to 5-quart slow cooker. Cover and cook on low for 4 hours. When garlic is done, it will have the consistency of a baked potato. Remove from slow cooker, peel and mash.
  • In a small bowl, combine the mashed garlic, ricotta, and lemon juice. Stir well. Slice the bread thinly on the bias into 16 slices. Brush bread slices with the 1 tablespoon of olive oil and place on a baking sheet. Bake until lightly browned, about 5–8 minutes.
  • Divide ricotta mixture between toasted baguette slices and top with parsley, black pepper and remaining olive oil.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat18g
Saturated Fat4.5g
Cholesterol200mg
Sodium720mg
Total Carbohydrate26g
Dietary Fiber5g
Sugars3g
Protein28g