Garlic Confit
Whipped Ricotta on Sourdough

Slow-roasted, buttery garlic confit layered over bright, lemon-laced whipped ricotta on toasted sourdough. A deeply savory, aromatic bite.

Ingredients

• 2 whole garlic heads
• 1 cup olive oil
• 3 sprigs fresh thyme
• 1 cup fresh ricotta cheese
• 0.5 whole lemon
• 2 slices sourdough bread
• 1 small bunch fresh chives
• to taste salt
• to taste black pepper

Instructions

1. 1Trim the garlic heads

   

   Place the whole garlic heads on a cutting board. Use a sharp knife to slice off the top quarter of each head, exposing the cloves inside. This will allow the garlic to absorb the oil and thyme flavors while baking.

   Tip: Use a sharp chefs knife for a clean cut without crushing the cloves.
2. 2Arrange in a skillet

   

   Transfer the trimmed garlic heads into a small, heavy-bottomed pan, such as a cast iron skillet. Arrange them snugly in a single layer with the exposed cloves facing upwards.

   Tip: A cast iron skillet is ideal as it retains steady, low heat, ensuring the garlic cooks evenly without burning.
3. 3Add thyme and oil

   

   Tuck fresh thyme sprigs around and between the garlic heads in the skillet. Generously pour olive oil over the top until the garlic is submerged in a deep bath of oil. The thyme will infuse the oil and the garlic with a beautiful aromatic flavor.

   Tip: Dont skimp on the olive oil! The leftover garlic-infused oil can be used for salad dressings, roasting potatoes, or dipping bread.
4. 4Cover with foil

   

   Tightly cover the entire cast iron skillet with a sheet of aluminum foil. Crimp the edges securely to trap the steam and heat inside. This creates an oven-like environment, allowing the garlic to slow-roast and soften completely.

   Tip: Ensure the foil is sealed well; escaping steam will dry out the garlic instead of letting it confit.
5. 5Bake the garlic confit

   

   Bake the covered skillet over a slow, low heat until the garlic turns buttery soft, deeply golden, and slightly sweet. Remove the foil carefully to reveal the caramelized garlic heads sitting in the rich, fragrant oil.

   Tip: Let the garlic cool slightly in the oil before handling. The cloves should be soft enough to squeeze right out of their skins.
6. 6Prepare the ricotta base

   

   Scoop the fresh ricotta cheese into the bowl of a food processor. We will whip this base until light and airy to serve as the perfect creamy contrast to the rich garlic confit.

   Tip: For the smoothest texture, ensure your ricotta is at room temperature before processing.
7. 7Add olive oil to ricotta

   

   Pour olive oil from a spoon directly into the food processor containing the blocks of ricotta cheese to enrich the texture and flavor.

   Tip: Adding olive oil helps create a silky, smooth consistency when whipping.
8. 8Squeeze fresh lemon juice

   

   Extract juice from a lemon half directly over the ricotta and oil mixture inside the food processor to add a bright, zesty contrast.

   Tip: Fresh lemon juice cuts through the richness of the cheese.
9. 9Season with salt

   

   Sprinkle salt into the food processor bowl containing the ricotta mixture to enhance all the savory flavors.

   Tip: Season to taste, keeping in mind the other toppings will add their own flavor profile.
10. 10Blend the whipped ricotta mixture

    

    Place the lid securely onto the food processor and pulse or process the contents until all the ingredients blend together into a smooth, creamy whipped consistency.

    Tip: Scrape down the sides of the bowl midway through to ensure the ricotta blends evenly with the olive oil, lemon, and seasonings.
11. 11Finely chop fresh chives

    

    Gather a small bundle of fresh green chives and use a sharp chefs knife to chop them into fine, delicate pieces on a wooden cutting board.

    Tip: Keep your knife sharp to avoid bruising the chives, ensuring they retain their vibrant green color and fresh onion flavor.
12. 12Spread whipped ricotta on toast

    

    Take a generous dollop of the freshly whipped ricotta and use a butter knife or spatula to spread an even, thick layer across the surface of the toasted sourdough slices.

    Tip: Ensure the sourdough is slightly cooled before spreading so the ricotta maintains its airy texture without melting away.
13. 13Add confit garlic to toast

    

    Squeeze soft, roasted confit garlic cloves directly from their bulb onto slices of sourdough bread that have been pre-spread with whipped ricotta.

    Tip: Gently press the garlic so it melts right into the warm ricotta base.
14. 14Garnish with chives

    

    Sprinkle finely chopped fresh chives evenly over the assembled garlic and ricotta sourdough toast for a mild, herbaceous bite.

    Tip: Chives add a nice pop of color and a subtle onion flavor that balances the rich garlic.
15. 15Finish with black pepper

    

    Grind fresh black pepper generously over the finished garlic and ricotta toast just before serving to add a subtle kick.

    Tip: Always use freshly cracked black pepper for the best aromatic flavor.

Storage & Make Ahead

Burn It Off

Frequently Asked Questions