Ricotta with Roasted Garlic and Lemon

Ricotta is one of those life gifts. It’s creamy, easy to use and even easier to make your own. I like to imagine ricotta to be a bit of a blank canvas and the ingredients I use with it are the paint that brings it to life. For me, roasted garlic and lemon do just that. Simple and beautiful flavours that really compliment the delicate creaminess of the ricotta.

I use this easy and delicious recipe on toasted sourdough and served with a small helping of broad beans on top (you can use frozen, just leave them to thaw out for a few minutes).

Ingredients

• 1 tub of ricotta (I use Villanova)

• 1 garlic bulb (1/2 of the top off)

• 2 Lemons (1 zest, both juiced).

• 3 tbsp olive oil

• 1/2 tsp lemon pepper

• 1/2 flaked sea salt

Method

1. Turn your oven to preheat at 180º

2. Peel and discard the outer layers of the garlic bulb and leave the direct skin of the garlic cloves. Using a sharp knife, cut 1/2 inch from the top of cloves so the tip is exposed.

3. Place into some foil and drizzle with your olive oil, a touch of salt and then wrap with the tin foil and bake in the oven for around 30 minutes. When removing, your garlic should be very soft and oozing (use a cock tail stick to remove from the skin).

4. In a bowl, add your ricotta, a tsp lemon zest and your juice and press down with your fork (gently incorporating the lemon) then add in your garlic.

5. Sprinkle with your salt and lemon pepper and serve on toasted sourdough and enjoy