Roasted Garlic & Ricotta Bruschetta 🧄🧀🥖 Silky, Creamy, and Deeply Savory With Slow-Roasted Garlic Sweetness and Herbed Ricotta

This is bruschetta for garlic lovers — slow-roasted cloves mashed into a spreadable paste, blended into whipped ricotta, and slathered on crisp toast.

It’s luxurious but unfussy, creamy without heaviness, and hits that perfect comfort-meets-class note.

Ingredients (Makes ~10–12 pieces)

For the roasted garlic ricotta

• 1 whole head of garlic
• 1 tsp olive oil
• 1 cup whole milk ricotta
• 1 tbsp olive oil (for whipping)
• 1 tbsp lemon juice (optional, for brightness)
• 1–2 tsp fresh thyme or chopped rosemary
• Salt and black pepper to taste

For the bread

• 1 baguette or rustic Italian loaf, sliced ½-inch thick
• Olive oil for brushing
• Optional: 1 clove raw garlic for rubbing toasts

To finish

• Drizzle of honey or balsamic glaze
• Extra herbs or cracked pepper
• Optional: chili flakes or truffle oil

Instructions

Step 1: Roast the garlic
Preheat oven to 400°F (200°C). Slice the top off a garlic head to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 35–40 minutes until golden and soft. Let cool, then squeeze roasted cloves from skins.

Step 2: Make the ricotta spread
In a bowl, mix ricotta, roasted garlic cloves, olive oil, lemon juice (if using), herbs, salt, and pepper. Mash until smooth, or whip with a fork or hand blender for a fluffier texture.

Step 3: Toast the bread
Brush baguette slices with olive oil and toast under the broiler or in a skillet until crisp and golden. Rub lightly with a raw garlic clove if extra punch is desired.

Step 4: Assemble
Spread a generous layer of roasted garlic ricotta on each toast. Finish with a drizzle of honey or balsamic glaze, a pinch of herbs, and a crack of pepper.

Flavor Variations

• Use whipped feta instead of ricotta for tang
• Top with sliced figs, prosciutto, or cherry tomatoes
• Stir sun-dried tomatoes or olives into the ricotta
• Add a swirl of hot honey or chili crisp for heat
• Replace herbs with basil or chives for a different note

Pro Tips

• Roast garlic until deeply golden — undercooked garlic stays sharp
• Drain ricotta slightly if it’s watery for a better spread
• Whip the ricotta for a more luxurious texture
• Use sturdy bread that can handle thick toppings

Final Thoughts

Roasted Garlic & Ricotta Bruschetta is mellow, creamy, and loaded with umami — a grown-up, savory twist on a classic. It’s the kind of thing you make once and keep coming back to for every gathering (or solo snack session).

Roast it. Whip it. Slather it thick. 🧄🧀🥖

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