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
- 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
- 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.