- 1 bulb garlic
- EVOO – Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- 8 ounces fresh ricotta
- 1 tablespoon fresh thyme, chopped
- Splash of milk
- 2 baguettes, batards or other 2- to 3-inch wide crusty long loaves, cut into slices and toasted
- Truffle honey for garnish (optional)
Preheat oven to 450°F.
Cut the top of the garlic bulb to expose the cloves. Brush with oil and season liberally with salt and pepper. Wrap tightly in foil and roast 40-45 minutes; let cool.
In a medium bowl, mix together ricotta, thyme and milk. Season with salt and pepper.
Once garlic bulb is cool, squeeze all of the garlic cloves out and mash them into the ricotta mixture with a fork.
Spread on toasted bread slices and garnish with a drizzle of EVOO and/or truffle honey.