Ingredients:

  • 12 cloves of garlic, peeled and smashed
  • 60ml extra virgin olive oil
  • 1 tsp fresh thyme leaves
  • 0.5 tsp flaky sea salt
  • 250g part-skim ricotta cheese, strained
  • 1 large lemon, zested
  • 15g fresh Italian parsley, finely minced
  • 10g fresh chives, snipped
  • 0.5 tsp cracked black pepper
  • 1 thin sourdough baguette, sliced into 24 rounds (approx. 250g total)
  • 5g fresh micro-greens for garnish

Instructions:

  1. Place the smashed garlic cloves and olive oil in a small saucepan over the lowest heat. Simmer for 12-15 minutes until garlic is soft and pale mahogany. Strain the oil and set the garlic cloves aside.
  2. Preheat oven to 375°F (190°C). Arrange baguette slices on a parchment-lined baking sheet and brush each slice with the reserved garlic-infused oil.
  3. Bake the bread for 8-10 minutes until edges are golden and centers are firm.
  4. In a food processor, combine the strained ricotta, lemon zest, black pepper, and the softened roasted garlic cloves. Process for 2 minutes until glassy and smooth.
  5. Transfer the whipped ricotta to a bowl and fold in the minced parsley and chives by hand. Pipe or spread the mixture onto the toasted crostini and garnish with micro-greens.