Ricotta, Garlic and Honey Bruschetta

by Rachael Ray Show Staff 9:00 AM, August 6, 2014

Aired August 6, 2014

Serves Serves 8-10
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.